Fragrant Sri Lankan Curry – Flavour Kit

Recipe

1. Bring a saucepan of 350ml water to the boil. Once boiled, add the rice, stir, put on the lid and reduce to a low simmer for 10 mins. Take off the heat and leave the lid on, no peaking, this will stay warm untill its time to Dish Up.
2. Meanwhile, put a large frying pan on a medium heat and add a splash of oil. Add the chicken pieces and cook until turning golden brown, roughly 7-10 mins. Meanwhile prepare the rest of the ingredients in the shopping list.
3. Add the red pepper, onion, ginger and garlic to the pan with the chicken and cook for 3-5 minutes until soft. Then add a pinch of salt, the spice mix, cut tomato & white wine vinegar. Continue to cook for another 2 mins. Add the tomato paste and 3/4 of the coconut milk tin and simmer for 12 mins.
4. Meanwhile, in a medium bowl, mix the desiccated coconut, red chilli (add to your preferred spice level), lime juice and the remaining ¼ can of coconut milk together to create the sambal.
5. Dish Up the rice and curry with a side of coconut sambal and a sprinkle of coriander to finish. Enjoy!
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Shopping List

• 1 onion (Diced)
• 1 red pepper (Chopped)
• 1 Tsp Garlic & Ginger paste
• 1 400ml tin coconut milk
• 2 Chicken breasts (cut into small pieces)
• 1 Pouch Basmati microwave rice pouch

‍Sri Lankan spice mix 20g

• ‍Ground Coriander
• Ground Fenugreek
• Ground Cumin
• Ground Fennel
• Ground Cayenne Chillies
• Ground Cinnamon
• Ground Cardamom
• Kibbled Curry Leaves
• Ground Cloves
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Tomato Paste 30g

• Tomato