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Shaped by its rich culture and tropical climate, Sri Lankan cuisine is known for its vast use of a wide array of herbs, vegetables, spices and fruits, all of which grow locally across the vibrant island. Curried dishes are often characterised by unique spice blends using cinnamon and black pepper, as well as the use of coconut and curry leaves, with fish and seafood widely used in place of meat.
Our Sri Lankan Chicken typifies the light, coconut-fragranced curries of the area, equally as delicious with chicken as it is with white fish, prawns or even root vegetables.
Ginger & Garlic Paste Tyga Masala No. 22 Tyga Masala No. 27 Coconut Powder 2 x Curry Leaves sachet
You will need to buy: 2 onions 2 tomatoes 1 bunch coriander (optional) 3 tbsp vegetable oil/ rapeseed oil/olive oil 1 tsp salt 600g diced chicken 400ml coconut milk 4 naan breads
Vegetarian - Sri Lankan Veggie Curry
Prep Step 1 - 3 as recipe. 4. Peel and cube (2.5cm) butternut squash. 5. Break 1 cauliflower into small florets. 6. Trim and cut green beans into bite size pieces.
Switch it up: Try using white fish or prawns.
Ingredients: Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No. 27: (Ground Cumin, Ground Turmeric, yoghurt powder, MILK, Chilli flakes). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodiumm Caseinate, Sodium Phosphates: E339). Curry leaves.