Yami’s Sri Lankan Chicken Curry

Serves 4


2 teaspoons Yami’s Curry Powder or to taste
2 tablespoons olive or coconut oil
1 white or yellow onion, chopped
2 cloves garlic, minced
2 to 4 fresh green or red chili peppers, cut lengthways into thin strips, seeds removed (optional)
4 smart Chicken Breast halves, cut into bite-size pieces
1 can coconut milk
2 Tablespoons coconut cream
2 Tablespoons fresh lemon juice
Chopped cilantro for garnish (optional)


In a dry skillet, toast Yami’s Spicy Curry powder lightly. Immediately remove from skillet and place in a large bowl. Add chicken and toss until covered with curry powder. Allow to marinate at least 15 minutes.

Add oil to the skillet and add onion, garlic and chilli peppers, if using. Saute for 2 minutes.

Add chicken pices and sauté, browning chicken well. Add coconut milk, bring to boil, then reduce heat to low. Simmer for about 10 minutes or until the chicken is tender.

Add coconut cream and lemon juice and simmer a couple of minutes.

Serve with basmati rice, chopped roasted cashews and chopped cilantro.

Note: Add a teaspoon of turmeric powder to rice for Sri Lankan style rice.

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