By Damayanthi Eriyagama Peiris


1 kg Chicken
2 tsp black pepper powder
2-3 ripe tomatoes
2-3 onions chpped
2-3 tbsp of Soy sauce
A few capsicums or substitute with any other variety of fresh chilies
a little oil
salt to taste
1 inch piece cinnamon
curry leaves
lemon grass
( rampe, curry leaves and lemon grass could be bought in dried form from any Indian or sri lankan supermaket)

Ingredients for the mustard mixture:
1 tbsp freshly ground mustard paste
a little coconut milk

Sri Lankan Mustard Chicken Curry


Boil the chicken with salt, pepper,vinegar and soy sauce. When cooked fry the chicken with a little oil and then add the left over chicken broth. Fry the onions, capsicums and all other ingredients in a separate saucepan and when well cooked add the chicken and mix well. Then add a little milk (coconut milk preferably) to the mustard and mix well. Now add the mustard mixture to the chiken and cook for another 5 minutes. Good with steamed rice.

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