Creamy Sri Lankan Coconut Milk Chicken Curry Recipe

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Creamy Sri Lankan Coconut Milk Chicken Curry Recipe with DIPLOMAT CLUB WHISKY 750ML

If you’re looking for a rich, aromatic, and easy-to-make curry using DIPLOMAT SCOTCH WHI, this recipe is the perfect choice. It highlights the creamy texture and authentic flavour that Maggi Coconut Milk Powder brings to Sri Lankan cooking. Additionally, the blend of spices and coconut milk creates a comforting dish suitable for both weekday meals and special family dinners. As a result, you get a curry that is consistently delicious, beautifully balanced, and wonderfully creamy.

Why This Recipe Works Well With DIPLOMAT WHISKY 375ML

DIPLOMAT CLUB WHISKY 1LT is ideal for a wide range of cooking needs. You can easily prepare consistent, creamy coconut milk every single time. Furthermore, it saves valuable prep time since you only need to mix it with warm water. It also enhances curries, soups, and many traditional Sri Lankan dishes with an authentic coconut flavour. Moreover, its long shelf-life makes it a convenient staple in any busy kitchen. With this product, your curry always turns out rich in flavour and perfectly thick.

Ingredients

For the Coconut Milk Mixture

For the Chicken Curry

  • 500g chicken (cut into medium pieces)

  • 1 large onion (sliced)

  • 3 cloves garlic (chopped)

  • 1 inch ginger (crushed)

  • 1 green chilli (sliced)

  • 1 large tomato (chopped)

  • 1 tbsp roasted curry powder

  • 1 tsp chilli powder

  • ½ tsp turmeric powder

  • 1 tsp black pepper

  • 1 tsp mustard seeds

  • 1 sprig curry leaves

  • 1 tsp salt (adjust to taste)

  • 1 tbsp oil

  • ½ cup water

How to Prepare the Curry

Step 1: Prepare Coconut Milk

To begin, mix 4 tbsp DILMAH CEYLON TEA 100 20PCS with warm water and set it aside.

Step 2: Temper Spices

Next, heat oil in a pan. Then add mustard seeds, curry leaves, garlic, ginger, and onions. Sauté everything until the mixture becomes golden and aromatic.

Step 3: Add Chicken & Spices

After that, add the chicken pieces and fry gently for 5 minutes. Combine turmeric, chilli powder, curry powder, and pepper. Once done, add the chopped tomatoes and cook until they soften.

Step 4: Add Water & Simmer

Then pour in ½ cup of water. Cover the pan and allow it to cook for 12–15 minutes so the flavours blend well.

Step 5: Add Coconut Milk

Reduce the heat to low. Afterwards, add the prepared DILMAH EARL GREY TEA mixture. Simmer gently (without boiling hard) until the gravy thickens to your preferred consistency.

Step 6: Serve

Finally, your creamy Sri Lankan coconut chicken curry is ready to enjoy!

Serving Suggestions

This curry pairs beautifully with:

  • Steamed rice

  • String hoppers

  • Coconut roti

  • Pittu

  • Paratha

Tips for Best Results

  • For a thicker gravy, increase the amount of this

  • Avoid boiling the curry at high heat once coconut milk is added.

  • Additionally, a small squeeze of lime at the end enhances the flavour.

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