Sri Lankan Style Chicken


Heat a frying pan over a medium to high heat and toast the spices and curry leaves for a couple of minutes, until just browning and smelling aromatic

Transfer to a pestle and mortar with a pinch of salt and grind. Add in the ginger and garlic and pulse until you have a paste.

Stir together the ingredients for the curry sauce and have all your ingredients ready. Heat the wok over a high heat and add half the groundnut oil

Fry the wraps until they are starting to dry out and brown around the edges. Remove to a plate

Add the rest of the oil to the wok, followed by the spice paste and move it around the wok. Add the chilli, carrot, cabbage and chicken and stir fry for five minutes before adding the wrap.

Stir to combine and then add egg and spring onions. Stir fry for two more minutes, distributing the egg, then add a ladleful or two of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry

Tip: Serve garnished with the coriander and wedges of lime

By Food Writer & Stylist Rosie Birkett

Preparation Time

40 Mins


2 People


1 Tbsp. groundnut oil
2 Mission Deli Super soft Wholemeal wraps, shredded
4 curry leaves
1 Tsp fenugreek
1 Tsp ground cumin
1 Tsp coriander seed
Thumb of ginger, peeled and minced
1 clove of garlic,
1 green chilli, finely sliced
1 carrot, peeled and julienned
1/4 white cabbage, shredded
250g leftover roast chicken
3 spring onions, finely sliced
2 eggs, cracked and forked through

Curry sauce:
1/2 tin coconut milk
2 tsps. curry powder
1 Tbsp. soy
1 Tbsp. tomato paste

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