Shaun devours delicious Sri Lankan food.

In addition to many different expressions and use of the English language, Sri Lanka has a huge variety of food that we’ve never heard of in Canada. The following is a entry cataloging some of the many amazing foods and dishes popular here.

As a special treat, I’ve also included a couple Sri Lankan curry recipes that would be doable with the ingredients available in Canada. Try them out. I’d love to hear what you think.



Chicken in Yogourt Recipe

  • 1 chicken breast
  • 1 cup plain yogourt
  • 1 tbsp vegetable oil
  • 1/2 teaspoon tumeric
  • 1″ piece of cinnamon
  • salt (to taste)
  • 1/2 teaspoon chilli powder
  • 6-8 pods of garlic
  • 1 small onion
  • 2 tomatoes
  • 1 tsp sugar (optional)
  • lime juice (optional)


1. Chop chicken into bite-sized pieces.

2. Wash , clean onions, garlic and tomatoes and chop.

3. Add yogourt to chopped chicken with salt, turmeric, chilli powder and tomato and mix well.

4. Heat oil well in pan and add garlic and fry. Next add onion and cinnamon and fry with garlic.

5. Add chicken mixture to pan and fry well. Fry on a high first for about 2-3 minutes to seal chicken. Then lower fire and add a little water if necessary and leave to cook.

6. When chicken is cooked add sugar and lime juice. Taste. Flavour according to taste. Add some chopped garlic at the end if desired to have an extra garlic flavour.

Basic white curry (vegetables or fish)

  • 1 cup lentils (soaked all day) OR 3 medium potatoes OR fish
  • 1 small onion
  • 5-6 cloves of garlic
  • 1 small tomato
  • 1/2 teaspoon tumeric
  • 1 teaspoon unroasted curry powder
  • 1/4 teaspoon fenugreek seeds
  • 1″ piece of cinnamon
  • 3-4 curry leaves
  • 1 green chilli chopped (optional)
  • a pinch of chilli powder (optional)
  • salt (to taste)
  • 1 cup thick coconut milk
  • some lime juice (to taste)


1. Wash and chop up potato or any other vegetables. If you are cooking lentils, wash it out well (rinse at least 3 times) and soak for a couple hours before cooking. Put vegetables or lentils into a pan.

2. Chop up the onion, garlic and tomato and add to the pan with vegetable or lentils.

3. Put all other ingredients into pan (other than the salt if you are cooking lentils. It takes longer to cook if you put the salt in at the start). Put some water or thin coconut milk to be 1″ over the vegetables. Put on high and let boil.

4. When the water has reduced and vegetables have boiled, add the thick coconut milk and allow it to boil up. Keep stirring and lower the heat after it boils to simmer for a few minutes. Taste and add lime juice if necessary and salt if you are cooking lentils. Turn off the burner.