Ceylon Chicken Night

Rated 5/5 from 1 Customer Review

Straight from the specials menu - a curry with a taste of Sri Lankan sunshine...

During the British rule of Sri Lanka the island was known as Ceylon and hence this fragrant coconut curry is known on British Indian restaurant menus as Ceylon chicken. In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their ubiquitous curry powder particularly intense in colour and flavour.

This spice blend is used in the curry served here, with other dishes from the island including homemade breads known as pol roti, a coconut chutney and devilled potatoes. We’ve also got a refreshing cucumber salad and a tangy lime pickle to cut through the richness of the coconut curry.

35 minutes

50 minutes


In stock

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GROUND SPICES: Toasted (coriander, cumin, chilli, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaves, cinnamon, cardamon), brown mustard seeds, curry leaves, fenugreek seeds
WHOLE SPICES: Cinnamon, kokum, lemongrass
POTATO SPICES: Kashmiri chilli, sweet paprika, turmeric, brown mustard seeds
COCONUT CHUTNEY BLEND: Mint leaf, green cardamon, coriander leaf
LIME PICKLE SPICES: Cumin seeds, brown mustard seeds, fenugreek, turmeric, Kashmiri chilli, asafoetida


  • 500g diced chicken (thighs are best)
  • 500g new potatoes
  • 2 medium red onions
  • 4 cloves of garlic
  • Fresh ginger - finely chopped to make 2 tbsp
  • 25g bunch of coriander - finely chopped
  • 1 cucumber - peeled and thinly sliced
  • 3 limes - zested and halved for juicing
  • 400ml full fat coconut milk
  • 50g desiccated coconut
  • 250g plain flour plus extra for rolling out the breads
  • 25g sugar
  • Rice for 4 to serve (optional)
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Absolutely delicious a lengthier process, as always, but well worth it.

Alastair Morrison