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
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
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