Date posted: 20/12/2017

Sri Lankan yellow chicken

  • Serves 10
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Everyday Favourites white wine vinegar 100ml
Everyday Favourites paprika 8g
Everyday Favourites cracked black peppercorn 1g
Chef William whole green cardamom 6g
Pure olive oil P.E.T 100ml
Everyday Favourites ground turmeric 15g
Maldon sea salt 4g
Everyday Favourites ground cumin 3g
Farmstead chicken thighs (bone in & skin on) 110g 20
Sri Lankan curry paste 250g
Everyday Favourites sliced onions 200g
Rickmers chopped garlic in oil 20g
Everyday Favourites cinnamon sticks 1 stick
Fresh lemongrass 2 stalks
Thai coconut milk 600ml
Everyday Favourites chopped tomatoes 600g
Fresh red pepper (cut into 1/8ths & chargrilled) 150g
Fresh sweet potato (cut into 4cm chunks and roasted in a drizzle of oil for 20 minutes at 180˚C) 150g


  1. Mix the vinegar, paprika, cracked black peppercorns, cardamom, 20ml olive oil, turmeric, salt, cumin, chicken and 100g of the curry paste in a bowl and leave to marinade for at least 6 hours.
  2. Once marinated, heat a frying pan and seal the chicken on all sides until coloured.
  3. In a deep pan, add the remaining oil and sauté the onions and garlic until golden brown. Then add the remaining curry paste, cinnamon stick, lemongrass and coconut milk.
  4. Add the chicken and all the juices, plus the marinade.
  5. Drain the chopped tomatoes, leaving only the pulp and add to the pan.
  6. Simmer for 40 minutes until the chicken is cooked and the sauce has reduced by half.
  7. Add the chargrilled red pepper and roasted sweet potato, bring back to a simmer and serve.
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