A Sri Lankan chicken curry cooked in no more than 20 minutes

Komathys’ Kitchen curry sauce blends the flavours of 12 spices in a sauce ready for you to cook.

Serves: 2 People


  • 160g Diced Chicken
  • 1 Small Shallot – Chopped (optional)
  • 1 tbsp Cooking Oil
  • 15g coconut milk
  • 15ml water



In a medium pan, heat the oil 

Fry the shallot until soft  (translucent)

Add chicken fillets and fry until sealed with a little browning

Add 3 to 4 tbsp of Komathy’s Curry Paste – mix well

And cook until chicken pieces are well coated 

Add water to coconut milk and, mixing well,  gently add to pan. Continue stirring gently for a few minutes. Put lid on pan, reduce heat to simmer for 8 – 10 minutes. Check the chicken is cooked thought and serve.

Garnish with fresh coriander leaves/curry leaves to taste.

Simply serve a portion of rice or flatbread