A Family Favourite (aka Aunty Lochi's) Sri Lankan Chicken Curry

Nothing warms the heart like a good curry. It’s the life and soul of most Sri Lankan homes, and a well-made chicken curry is always a winner. Ask anyone and they’ll say their mum’s, grandma’s — or favourite auntie’s — recipe is the best. Why? Because a curry isn’t just food. It’s the flavour of love, laughter, and shared meals; the comfort you crave when you need a hug in a bowl. 

In our home, it’s Aunty Lochi’s — or as many know her, Dr. Lochana Robertson’s — famous chicken curry that has captured the hearts (and taste buds) of our kids. The Robertsons have girls the same age as ours, and we’ve known them forever. Every February, we’d pile into the car after school finished for half-term, bound for the mountains and our annual ski trip.

And every single year, Lochana’s legendary curry came with us — cooked, cooled and carefully packed in the car freezer. That first night after a long day on the slopes, tired and aching, there was nothing better than the smell of her spiced coconut chicken curry filling the chalet. It was our ritual of warmth, laughter, and home.

This curry has become a symbol of care and connection for our families — proof as her husband Guy says that our army really does march on its stomach!  With her permission, I'm thrilled to share Aunty Lochi’s recipe with you, so you too can make it from scratch and create some memories of your own.

💡 No time to cook from scratch? Try our Chicken Curry Kit — all the authentic flavour, no prep needed!

Serves: 6-8 | Prep time: 15 mins | Cook time: 60 mins

Ingredients

• 8 chicken thigh fillets, cut into 2

• 2 cm ginger, grated

• 4 cloves garlic, crushed
  

• 1 tsp turmeric

• 1 tsp paprika

• 1 tsp mild un-roasted curry powder

• 1 tsp dark roasted curry powder

• 1 tsp mustard seeds

• 1 tsp  chilli flakes or pieces

• 1 tsp chilli powder (adjust to taste)

• 2 tbsp tomato purée

• 2 tbsp olive oil

• 1 onion, finely sliced

• 1 tin coconut milk

• Salt to taste

Method

1. Heat olive oil in a deep pan and sauté the onion until soft and golden.

2. Add the garlic, ginger, and all the dry spices and tomato puree. Stir until fragrant usually 2-3 mins

3. Add the chicken coating everything evenly. fry gently until browned on all sides.
   

4. Pour in the coconut milk, season with salt, and bring to a boil.

5. Cover  lower heat to a gentle simmer and cook for 1 hour, until the chicken is tender and the sauce is rich and aromatic. 

6. Tip: when you open the lid the oil should have separated from the curry, rising to the top. If not, pop the cover on for another 10 mins. Serve with fluffy white rice and a quick, cucumber and tomato salad. 

💛 A Note from Our Kitchen

Recipes like this remind us that food is more than flavour — it’s the stories and people behind it. Every curry has a history, every spice a memory. Whether it’s a ski chalet in France or your own cosy kitchen at home, may this Sri Lankan Chicken Curry bring a little warmth, a little love, and a lot of flavour to your table.

💡 No time to cook from scratch? Try our Chicken Curry Kit — all the authentic flavour, no prep needed!