Sri Lankan Coconut Chicken Curry recipe from Little Big Flavour Kits

If we were sitting down together over a cup of tea, we’d probably be swapping stories about the daily juggle—work, kids, life, and how dinner always seems to roll around faster than expected. That’s exactly how Little Big Flavour Kits came to be. We’re Aliza and Prasadini, two mums here in Kent who grew up in Sri Lanka, and like so many others, we found ourselves searching for a way to bring authentic, home-cooked meals to our families without the stress.

We love food, but we don’t love long shopping lists, complicated recipes, or spending hours in the kitchen when there’s a million other things we would rather do. So, we created something simple: a little box that’s big on flavour, filled with the perfect blend of Sri Lankan spices and easy-to-follow steps that bring authentic home cooked meals to your table in under 30 minutes. No fuss, no stress—just real, home-cooked goodness with all the depth and warmth of the dishes we grew up with.

For us, cooking isn’t just about food—it’s about connection. It’s about recreating the comfort of a family meal, the joy of sharing something delicious, and the ease of knowing that dinner is sorted, even on the busiest days. Whether it’s a midweek Chicken Curry, a simple and hearty Red Lentil Dhal, or a vibrant Prawn Curry, our kits make it effortless to cook from scratch without feeling like a chore.

So, if you ever find yourself staring at the fridge at 6pm, wondering what on earth to make, we’ve got you. Little Big Flavour Kits is here to take the stress out of mealtimes and bring a little more flavour (and a little less chaos) to your kitchen. Shop

A Hug in a Bowl: Sri Lankan Coconut Chicken Curry recipe.

Ingredients

• 750g of chicken parts (thighs or breast, bone in)

• 1 Tbsp Tamarind pulp

• 2 Tsp of chilli powder

• 1/2 teaspoon turmeric powder

• 1 tablespoon cumin powder

• 2 tablespoon coriander Powder

• 4 tablespoons of oil

The Aromatics

• A sprig of curry leaves – A poor substitute but 2 Bay leaves if you can’t get your hands on curry leaves.

• 2-inch pandan leaf

• 1-inch Ceylon cinnamon

• 3-4 cardamom pods, slightly bruised

• 4 pods of garlic minced (2 tablespoons if using Lazy Garlic)

• 1 tablespoons of ground ginger

• 2 green chillies sliced (optional)

• 2 medium onions, finely sliced

• 2 medium-sized tomatoes chopped (1/2 a can of chopped tomatoes)

• 1/2 cup of water (or stock)

• 1 cup thick coconut milk

• Salt to season

Instructions

I would recommend using a whole chicken cut into pieces, however if you are using just thighs or breast, consider using stock instead of water to enhance the depth of flavour:

1. Place the chicken parts in a large bowl and add tamarind, turmeric, chilli cumin and coriander powder. Add a tbsp of oil and mix everything until combined.

1. Leave the chicken to marinate for 10-15 minutes while you prepare other ingredients

1. Place a pan over medium heat and pour in the oil. Add the Aromatics and leave till the flavours are released (you can smell them, or 1-2 mins)

1. Add the sliced onions. Cook on a low heat for 5 minutes or until the onions turn translucent then slightly caramelise.

1. Add tomatoes and green chillies and cook until they soften as well. make sure to break down any chunky tomato pieces.

1. Once all the tempered ingredients are broken down, add the marinated chicken pieces. Mix well. Be sure to get all the marinade into the pan.

1. Let the chicken continue to cook over medium heat to release its natural juices for 10 minutes and slightly brown.

1. Add the water or stock (if using). Bring to a boil.

1. Pour the coconut milk, taste and season with salt.

1. Cover with a lid and slow simmer for 45 minutes. When you look at the curry, the oil should be at the top separate from the rest of it, if not cover and cook for another 10 mins. Check seasoning and serve with fluffy rice.