Sri Lanka Chicken Curry Masala Medium (170g)
AUD $16
Sri Lanka Chicken Curry Masala is a beautifully aromatic blend designed to deliver that classic Sri Lankan-style curry flavour—fragrant, warming and full-bodied, with a gentle heat you can easily adjust. It’s built on a robust coriander and cumin backbone for earthy depth, with fenugreek adding a savoury richness that makes the sauce taste slow-cooked. Turmeric brings golden colour, chilli powder adds a steady warmth, and green cardamom finishes it with a subtle floral lift that keeps the curry bright and moreish.
This masala is perfect for chicken curries simmered with onion and tomato, and it pairs especially well with coconut milk or coconut cream for a smooth, traditional finish. It’s also delicious with turkey, seafood, chickpeas or vegetables when you want that Sri Lankan-inspired flavour profile in an easy, reliable blend.
This 170g jar will cook with approximately 7-10kg of meat, vegetables or seafood.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 76kJ | 1510kJ |
| Protein | 0.7g | 14.5g |
| Fat, total | 0.8g | 16.4g |
| — saturated | 0.1g | 1.4g |
| Carbohydrate | 1.5g | 30.4g |
| — sugars | 0.6g | 12.2g |
| Sodium | 9mg | 170mg |
Coriander Seed, Cumin Seed, Fenugreek Seed, Turmeric, Chilli Powder, Green Cardamom Seed
Ingredients
- 3½ tbsp butter/ghee (50 g)
- 2 medium onions, finely chopped
- 3 cloves garlic, finely chopped
- 5 tbsp ginger, finely chopped
- 2 tbsp Sri Lanka Chicken Curry Masala
- 1 kg (2.2 lb) Chicken, diced
- 1 tsp salt or to taste
- 2 tbsp vinegar (optional)
- 1 can of tomato (420g)
- 1 tsp lemongrass/lemon rind
- 1 cup coconut cream
Method
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Sri Lanka Chicken Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the chicken and seal well. Add salt, vinegar, tomatoes, lemongrass and mix well. Add the coconut cream and bring to the boil. Cook simmering until the meat is tender and the liquid has reduced.
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