The Curry Club’s Secret Formula


As COVID 19 shutdowns conclude, the art of networking needs to make a comeback. The Curry Club is ecstatic to hop back into the networking ring and help ignite even more professional connections than ever. After postponing our events we are ready to revisit the steps it takes to host these relaxed meetups by referencing our thirty-five-year-old format.

The Ambiance

For sponsors to attract potential clientele to a networking event you need a charming atmosphere. The most recent Curry Club event was sponsored by Pinders at the Cinnamon Kitchen, 9 Devonshire Square. This venue had a spacious and comfortable dining area with dimmed lights and comfortable couches. The outside seating area was just as intriguing, compelling our invitees to mingle prior to the start of the event.


The Icebreakers

The Curry Club staff and Sponsors welcome the invitees to the venue and natural conversations are bound to occur. The pub area is surrounded by clients ordering their first drinks. Guests usually connect with old friends fostering the professional bond they made in the past. To make this a successful event sponsors need to follow their plan of action. The goal is to make that first move with invitees you intend to connect with. Sponsors make sure the right people make their introductions and sit by one another before the food is served.

The Festivities

Once everyone is seated the sponsors make their announcements. Pinder’s introduced their staff and generously celebrated veteran banker John Hall for his retirement thanking him for his involvement. At this point laughs fill the room and appetizers are dispersed. In order to add some entertainment for the invitees we like to take pictures with a cardboard cutout Instagram frame. This playful technique adds a sense of humor and promotion.

The Au Revoir

As the Curry comes to a stop that does not mean that it is time to say farewell. If the guest’s workday is over, it is not uncommon to go to a pub afterwards. This is a great opportunity to either reach out to those you were unable to network with or perhaps continue to build those same relationships even further.

The Curry Club is thrilled to be back and hope you can attend a Curry Club event. Now you know the recipe for creating a prosperous networking event. We have currently planned several events from now until September but what locations would you like to see in the future? What kind of businesses/sponsors need to be at these events?


Sri Lankan Chicken Curry

  • 2 – 3 tbsp coconut oil
  • ½ onion yellow or red, diced or sliced.
  • 4 garlic cloves minced
  • 1 inch ginger minced
  • 6 – 7 curry leaves or 2 bay leaves
  • 2 ½ tbsp roasted Sri Lankan curry powder
  • 1 cinnamon stick or 1 small regular cinnamon stick
  • ½ tsp salt plus more to taste
  • 1 tsp cayenne pepper or chili powder (less if you like it less spicy. PLEASE SEE NOTES)
  • 1 tbsp paprika not smoked or sweet paprika
  • 2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
  • 2 serrano peppers (or regular green chili) cut length-wise, with or without seeds
  • 3 roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes)
  • 2 tsp brown sugar see notes
  • 2 tsp apple cider vinegar PLEASE SEE NOTES
  • ½ cup coconut milk PLEASE SEE NOTES
  • ½ cup water



  1. Add the coconut oil into a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
  1. 2 – 3 tbsp coconut oil, ½ onion,4 garlic cloves,1 inch ginger
  1. Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
  1. 6 – 7 curry leaves or 2 bay leaves,2 ½ tbsp roasted Sri Lankan curry powder,1 cinnamon stick,1 tsp cayenne pepper,1 tbsp paprika
  1. Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
  1. ½ tsp salt,2 lbs chicken,2 serrano peppers (or regular green chili),3 roma tomatoes,2 tsp brown sugar
  1. Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
  1. ½ cup coconut milk, ½ cup water,2 tsp apple cider vinegar
  1. Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!
  2. If the chicken curry gravy is too thin, or there’s too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
  3. Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.



The Best Sri Lankan Chicken Curry

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