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Weeknight Meals | Chicken Curry and Coconut Sambol | Waitrose

Food writer and recipe creator Martha Collison creates a chicken curry with a coconut sambol, reminiscent of meals she enjoyed on her honeymoon in Sri Lanka.

This mini series is sponsored by Mutti, who’ve been making great-quality Italian tomato products for 120 years. Shop the full range here:

2 tsp coriander seeds
1 tsp cumin seeds
½ cinnamon stick, broken into small pieces
3 cardamom pods
1 tsp black peppercorns
1 star anise
1-2 tsp hot chilli powder, according to taste
800g boneless free-range skinless chicken (I like a mix of breast and thighs)
1 tsp Cook’s Ingredients Tamarind Paste
1 tsp ground turmeric
1 tbsp vegetable oil
1 red onion, roughly chopped
30g piece ginger, peeled and finely grated
2 large cloves garlic, finely grated
4 fresh curry leaves, 1 tbsp dried curry leaves or 1 bay leaf
1 x 400g can Mutti Peeled Tomatoes

For the sambol
½ small red onion, roughly chopped
1 medium red chilli, deseeded
90g fresh coconut, finely grated
½ lime, juice

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  1. Tom Roper Magician says:


  2. Walter Garrett says:


  3. Kylelee Roshelle says:


  4. Shelagh Robertson says:

    Thank you so much for this tempered version of Sambol, I love it and plan to serve with Rendang on Saturday night for friends. Every recipe up to now has had so many chillies and other spices! I just wanted to serve a tasty side dish . . . this is it 😄

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