Sri Lankan Curry

Ginger & Garlic Paste Tyga Masala No. 22 Tyga Masala No. 27 Coconut Powder 2 x Curry Leaves sachet

• 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

1. Finely dice the onions.
2. Roughly chop the tomatoes.
3. Chop the coriander discarding the stems.
4. Heat oil in a deep frying pan over a high heat and add the onion, Ginger & Garlic Paste, Tyga Masala No. 22, salt and Curry Leaves. Cook for 4 minutes, stirring continuously.
5. Transfer to a medium heat and add the tomatoes. Cover with a lid and cook for a further 5 minutes, stirring occasionally.
6. Add Tyga Masala No. 27 (half the pot for medium and the whole pot for hot) and simmer for 2 minutes. Add 100ml water and bring to the boil.
7. Add the chicken, stir well. Cover with a lid and cook on a medium heat for 10 minutes, stirring occasionally, or until chicken is cooked through.
8. Stir in the Coconut Powder and the coconut milk, re-cover and cook for a further 10 minutes until the sauce is a thick consistency.
9. Sprinkle with coriander (if using).

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.

This recipe kit has a shelf life of 12 months. Store unopened in a cool, dry place.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.