Sri Lankan Yellow Chicken


  • 100 ml White Wine Vinegar
  • 8 g paprika
  • 100 ml Pure olive Oil
  • 15 g Turmeric
  • 4 g Sea Salt
  • 3 g Ground Cumin
  • 20 Chicken Thighs (bone in & skin on)
  • 250 g Sri Lankan Curry Paste
  • 200 g Onions sliced
  • 20 g garlic chopped
  • 1 Cinnamon Stick
  • 2 Satalks of Lemongrass
  • 600 ml Thai Coconut Milk
  • 600 g Tomatoes chopped
  • 150 g Char grilled red pepper other 1/8
  • 150 g Sweet potato other cut into 4cm chunks and roasted in a drizzle of oil for 20 minutes at 180°c


  1. Mix the vinegar, paprika, cracked black peppercorns, cardamom, 20ml olive oil, turmeric, salt, cumin, chicken and 100g of the curry paste in a bowl and leave to marinade for at least 6 hours.
  2. Once marinated, heat a frying pan and seal the chicken on all sides until coloured.
  3. In a deep pan, add the remaining oil and sauté the onions and garlic until golden brown. Then add the remaining curry paste, cinnamon stick, lemongrass and coconut milk.
  4. Add the chicken and all the juices, plus the marinade
  5. Drain the chopped tomatoes, leaving only the pulp and add to the pan.
  6. Simmer for 40 minutes until the chicken is cooked and the sauce has reduced by half.
  7. Add the chargrilled red pepper and roasted sweet potato, bring back to a simmer and serve.
Prep Time10 hrs
Cook Time55 mins

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