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Sri Lankan
Chicken Curry





1kg Boneless Chicken - diced

2 tablespoon Curry powder*

1 tablespoon Chili powder*

1 teaspoon Turmeric powder*

½ teaspoon Fenugreek*

1 onion - chopped

5 garlic cloves - crushed

1 knob of ginger - grated

10 curry leaves

Salt & Pepper to taste




Mix together the seasonings (*pre-made Why House spice mix) and rub into the chicken pieces, leave for 20 minutes.

Sizzle gently in some vegetable oil (not coconut oil) and then add the chopped onion, crushed garlic, curry leaves and grated ginger.


After 2 minutes add the chicken, bring up the heat and simmer gently for 10 minutes. It will release liquid.


Then add the first wash of coconut milk and simmer again.


Taste and add salt and pepper as required.


Serve with steamed rice and papadums.

Image by Valentin Salja


We purchase daily to ensure fresh quality produce, and with everything made by our in house team we pride ourselves on a ‘can do’ approach to our hospitality.

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