The Silk Road collection · Recipe kit

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)

Product variants

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.

Estimate, not a guarantee. Northern Ireland, remote postcodes and islands may take longer. See delivery details.

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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

Shelf-stable recipe kit. This kit contains ambient ingredients and recipe instructions to cook the dish at home. Fresh ingredients are purchased separately and are not included.

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.

12-month shelf life. Store unopened in a cool, dry place away from direct sunlight. No refrigeration required.

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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