by Curry Love Admin


  • 2 Tbsp Coconut or Vegetable Oil
  • 8 chicken thighs, bone in skin on - seasoned with Salt and Pepper
  • 1 pouch of Curry Love Sri Lankan Curry Simmer Sauce 8.8 oz
  • 1 chopped large red Onion - pinch of salt
  • 1/2 cup of Coconut Milk or Coconut Cream
  • 10 small sweet peppers, cut in half, deseeded and washed
  • Chopped scallion
  • Fresh Cilantro
  • 2 shallots, sliced and fried crispy


  1. Heat the oil in a Dutch Oven. Or any heavy bottom pot.
  2. Add the chicken and sear to a golden brown. You may have to do this in batches. Set the browned chicken aside.
  3. Add the chopped onion to the pot, season to taste with salt. Brown the onion until caramelized over medium heat. This may take 10 to 15 minutes. Add the peppers and sautée for a couple of minutes.
  4. Add the Coconut Milk/Cream and add the Sri Lankan Curry, stir it up.
  5. Add the Chicken pieces back into the pan, cover and simmer on a slow flame until chicken is done. About 12 minutes. This may be done on stove top or in the oven. If you are cooking it in the oven, you might want to remove the lid for the last 5 minutes to achieve some more browning.
  6. Sprinkle with fresh chopped Cilantro, Scallions and fried Shallots and serve with steamed Basmati rice, Sourdough Bread, mashed potatoes or Naan.

Sold Out
Organic Variety Pack Curry Paste -6 x 4.23 oz Glass Jars
Yellow Thai Curry Paste - 6 x 2.8 oz pouches
Red Thai Curry Paste - 6 x 4.23 oz Glass Jars
Yellow Thai Curry Paste - 6 x 4.23 oz Glass Jars
Sold Out
Massaman Curry Paste - 6 x 2.8 oz pouches
Penang Curry Paste Red - 6 x 2.8 oz pouches