easy | 30 mins | non-spicy
6 ingredients, one pot, zero brain power.
If you can stir, you can make this absolute banger of a chicken curry.
This is the definition of a “lazy but still delicious” Sri Lankan curry. No complicated steps, no long spice list — just six simple ingredients doing the most. The curry leaves (or curry powder if we’re being realistic), a little umami magic from the fish sauce and soy, and that pop of white vinegar basically carry the whole dish. You just toss everything in, give it a stir, let it do its thing, and boom — flavour city.
Perfect for those days when you’re tired, hungry, and absolutely not in the mood to think but still want something proper and comforting. Part of my 6 Ingredient Sri Lankan Curry Series, because yes — we can make real Sri Lankan food without stressing our brains.
Trust me, this one is about to become your new “I literally can’t be bothered but I want something fire” curry.
6 Ingredient Chicken Curry
Description
Easy 6-ingredient Sri Lankan chicken curry packed with flavour. A quick, beginner-friendly recipe perfect for busy nights.
Ingredients
Instructions
- Heat some oil in a wok over medium–high heat and toss in the curry leaves (or a pinch of curry powder if you’re out).
- Let them toast until fragrant, then add the cleaned, washed chicken thighs.
- Sear until lightly browned, then sprinkle in the cumin along with salt and pepper. Add a little extra curry powder if you want a richer flavour.
- Let everything simmer for a few minutes, then pour in the fish sauce, soy sauce, and white vinegar.
- Simmer for 10-15 more mins or until chicken has darkened and cooked fully. Serve with fluffy white rice and enjoy!
