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Sri Lankan Curry Recipe Kit

Name: Sri Lankan Curry Recipe Kit
Brand: Tyga
SKU: TYG-RK-SRL
Price: 4.99 GBP
Availability: InStock

£4.99

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Serves: 4 (or 2 twice)

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Quantity

UK standard delivery £2.99, free on orders £19.95+.

Estimated UK standard arrival: Allow 1 business day for dispatch, then 2–3 business days for standard UK delivery.

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Prep: 10 minutes

Cook: 30 minutes

Origin: Sri Lanka

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About this recipe kit

Vegetarian Option

Fish option

Gluten Free

Mild to wild.
You choose.

Quick Cook

Make Sri Lankan-style curry for four with the TYGA Sri Lankan Curry Recipe Kit. This is one shelf-stable cooking kit containing measured pastes, seasonings and other ambient ingredients, together with recipe instructions.

What is included

Aromatic paste, TYGA 22 and TYGA 27 spice blends, coconut cream powder, curry leaves and a step-by-step recipe card. One kit serves four when prepared with the additional ingredients listed on the recipe card.

What you add

Chicken or squash, onions, tomatoes, coconut milk, oil and salt, with rice or naan to serve. Coriander is optional. These groceries are purchased separately and are not included. Follow the recipe card for quantities and cooking instructions.

Preparation

Preparation: 10 minutes. Cooking: 30 minutes.

Pack details

Quantity: 1 boxed recipe kit. Net food contents: 49.5 g. Retail box: 18.2 × 8.2 × 2.1 cm.

Storage

Store unopened in a cool, dry place away from direct sunlight. No refrigeration is required before opening. See the pack for its best-before date and ingredient and allergen information.

Images of the cooked dish show a serving suggestion. Fresh ingredients and serving accompaniments are not supplied.

What's in the box?

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

Shopping list

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

Let's cook!

Finely dice the onions.
Roughly chop the tomatoes.
Chop the coriander discarding the stems.
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.
Transfer to a medium heat and add the tomatoes. Cover with a lid and cook for a further 5 minutes, stirring occasionally.
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.
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.
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.
Sprinkle with coriander (if using).

Ingredients & allergies

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.

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