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Sri Lankan Coconut & Lime Curry

With Cucumber Raita


All the fresh spice blends you need – perfectly measured out – plus our fabulous recipe enclosed!

An exotic Sri Lankan curry made with an abundance of fresh spices. This dish has it all – creaminess from the coconut milk, a hint of tang from the fresh lime juice, and depth of flavour from the roasted Sri Lankan curry powder, cardamom and cloves. We serve this with basmati rice and a cooling mint and cucumber raita.

PREP: 20 mins    COOK: 35 mins    SERVES: 4 people    HEAT RATING: Mild

Kit Contains:

Sri Lankan Curry Powder: Toasted Basmati Rice, Coriander Seeds, Cumin Seeds, Fennel Seeds, Cinnamon, Fenugreek Seeds, Cloves, Cardamom Seeds, *Black Mustard Seeds, Black Peppercorns, Kashmiri Chillies, Turmeric. Whole Spices: Cinnamon Stick, Cardamom, Cloves, Curry Leaves. Raita Spices: Toasted Cumin Seeds, Black Pepper, Coriander Leaf, Mint Leaf.

*Denotes Allergens Present    *Made In A Kitchen That Handles Nuts

Your shopping list:

500g free-range chicken thigh fillets or one cauliflower and one small butternut squash for vegetarian option
350g onions
½ a cucumber
200g chopped tomatoes (fresh or from a can)
6 fat cloves garlic
thumb size piece of fresh root ginger
1 x lime
1 x 400 ml can coconut milk
150g full fat natural yogurt
basmati rice (for 4 people)

From your store-cupboard:

sunflower or vegetable oil
olive oil
black pepper
brown sugar