Chicken Curry – A Taste of Home
Prep time: 1 hours | Cook time: 30 mins | Makes: 2 serves
Ingredients
- 500g (1lb 2oz) boneless, skinless chicken thighs, cut into 2.5cm (1in) pieces
For the Marinade:
- ½ tsp ginger paste
- 1 tsp garlic paste
- ½ tsp ground turmeric
- 1 tsp curry powder
- ½ tsp salt
For the Curry:
- 3 tbsp coconut oil
- 5cm (2in) cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 150g (5½ oz) onion (approx. 1 medium), sliced
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1½ tbsp Roasted Curry Powder
- ½ tsp ground turmeric
- 2 tsp chilli powder
- 1 lemongrass stick
- 5cm (2in) pandan leaf
- 10–12 curry leaves
- 1 large ripe tomato, sliced (or 3 tbsp canned chopped tomatoes)
- 250ml (9fl oz) chicken stock or water
- 100ml (3½fl oz) coconut milk
- 2 green chillies, halved lengthways (optional)
- Salt, to taste
(From the Hoppers Cookbook) By Lauren Owers, Matchbox team member.
One of my absolute favourite things about cooking is how a single recipe can bring back a flood of memories. I’m half Sri Lankan, and while I don’t get the opportunity to cook as often as I’d like, this Chicken Curry recipe by Hoppers, a brilliant Sri Lankan restaurant in the UK, instantly took me back to my childhood — back to the kitchen with my dad, surrounded by the aromas of cinnamon, cardamom, and curry leaves as we cooked together.
Hoppers' approach to curries is simple but full of soul. This dish is rich with layers of spice, coconut milk, and fresh aromatics — perfect on its own, with rice, or as the base for a Sri Lankan-style kothu roti.
When creating something like this, reliable cookware is essential. That’s why I love using my Scanpan frypan and pots— they’re incredibly easy to use, distribute heat evenly, and make cooking feel effortless. For a dish that simmers and builds flavour over time, the even heat of Scanpan really helps everything come together just right.
And if you love this chicken curry as much as I do, stay tuned — I’ve also made my version of Dhall (lentils) that goes perfectly with any curry or on its own. I’ll be sharing that recipe next!
I’ve included the full recipe below, straight from the Hoppers cookbook. Trust me — this one’s a keeper.
Method
Chicken Marinade
Place the chicken and all the marinade ingredients in a bowl and mix well.
Cover and refrigerate for at least 1 hour or overnight.
For the Curry
Heat the oil in a heavy-based saucepan over medium-high heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1 minute until fragrant.
Add the onion and a pinch of salt and sauté until soft and translucent — about 6–8 minutes.
Add the minced ginger and garlic and fry for another 2–3 minutes until the raw smell is gone.
Add the ground spices, lemongrass, pandan leaf, and curry leaves, and fry for another minute.
Add a splash of water or stock if the spices stick.
Add the tomatoes and reduce heat to medium. Cook, stirring often for 5 minutes, until thick and pulpy.
Add the marinated chicken and stir to coat in the tomato base. Fry for 3–4 minutes.
Reduce heat to medium-low, add the chicken stock, and stir everything together.
Cover and simmer for 10 minutes, until sauce reduces slightly.
Add coconut milk, reduce to a simmer, and cook another 5–7 minutes.
Add halved green chillies (if using), cook for 1 more minute.
Season with salt.
Let cool until you're ready to make your kothu.
Tip: Kids love this recipe. When I’m making it for the family, I don’t add the chillies and reduce the chilli powder. It’s an absolute treat with rice and roti.
Matchbox Staff Member Lauren Owers
