Sri Lankan Chicken Curry

Ingredients

500g Chicken Breast, diced       

1 Red Onion, diced        

4 Fresh Tomatoes, diced           

1 240ml Jar Yellow Curry Paste 

270ml tin Light Coconut Cream 

15 - 20 Curry Leaves 

1 tbsp Extra Virgin Olive Oil, to cook in

Serve with

1 cup of Uncooked Brown or White Basmati Rice

2 x bunches of Broccolini, to serve

Papadums 

 

Procedure

1. Put rice in the rice cooker if using uncooked rice. Heat oil in a pan.

2. Add onion and curry leaves until lightly brown, then add chicken and cook until lightly brown.

3. Add contents of jar and coconut cream, stir to combine, and cover with lid. Let it simmer for 10 mins - stirring occasionally!

4. Add tomatoes and cook for a further 5 minutes.

5. Remove from heat. Rest for 5 minutes, and in the meantime, fry up the broccolini in some oil.

6. Then serve with rice or papadums & a side of broccolini and enjoy!

 

Brand Recommendations

Tomatoes - Organic Box

Sri Lankan Curry Meal Base - Beerenberg

Coconut Cream - Ayam

 

Tips

Use pre-cooked microwave rice to save time.

Additional curry sauce can be frozen for up to 3-4 months!

 

Prep Time

Prep | 10 mins

Cook | 30 mins

Serves | 4

Nutrition Info (Per Serve)

Energy: 2322 kJ (555 cal)

Carbs: 55g | Protein: 37g | Fat: 20g | Fibre: 9g