Experience the authentic taste of Sri Lanka with Chicken Curry Paste. Crafted with a flavorful blend of traditional spices and herbs, this paste delivers rich aroma and bold taste, making it easy to prepare a delicious chicken curry your whole family will enjoy.
Perfect for busy weeknights, this versatile curry paste works with classic Sri Lankan dishes like hoppers and string hoppers, as well as modern favourites like parathas and roti. Each spoonful brings the joy of authentic Sri Lankan cooking to your home.
Ingredients
Spices & Herbs (Ginger, Tamarind, Chilli, Coriander, Turmeric, Clove, Cumin, Curry Leaves, Pepper, Cinnamon, Fennel, Fenugreek, Lemongrass, Mustard, Cardamom, Pandan Leaves),
Vinegar, Salt, Garlic, Onion, Rice, Palm Oil, Coconut
Allergens: Contains Mustard
Key Features & Highlights
Authentic Sri Lankan chicken curry flavour
Carefully crafted spice blend for rich aroma and taste
Ready-to-use paste for quick, effortless cooking
Versatile base for traditional and modern dishes
No artificial colours or preservatives
How to Use
Heat a small amount of oil in a pan
Add the curry paste and sauté briefly to release aroma
Add chicken and cook according to your recipe
Adjust water or coconut milk as desired
Suitable For
Traditional Sri Lankan chicken curry
Dry chicken dishes
Marinades and slow-cooked recipes
Available Pack Sizes
60g
120g
300g
Packing:
Carefully packed in sealed.
Shipping Information:
All items are shipped via Registered Postal Service
USA: Fast delivery in 12–16 working days (USPS Full Tracking Number Provided)
UK: Fast delivery via Royal Mail, arrives in 6–8 working days (Royal Mail Full Tracking Number Provided)
Australia: Fast delivery 8-10 Working days (Australia Post Full Tracking Number Provided)
Others countries: 14-21 Working days
Tracking number and details will be provided after shipping
Need More Information?
If you have any questions, feel free to contact us anytime. We reply within 24 hours and are committed to making sure your order is safe, reliable, and delivered with care.
