Sri Lankan Coconut & Lime Curry
With Cucumber Raita
Our freshly ground spice blends – perfectly measured out – plus our step by step recipe enclosed!
An exotic Sri Lankan curry made with our fragrant roasted spice blend. The dish is flavoured with creamy coconut milk, tangy lime and warming whole spices which include cardamom, cinnamon and cloves. We serve with basmati rice and a cooling cucumber raita.
SERVES: 4 people COOK: 35 mins COOK VEGAN: 40 mins HEAT RATING: Mild
Sri Lankan Curry Powder: 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:
600g free-range chicken thigh fillets OR one cauliflower and one small butternut squash for vegan 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 OR greek-style vegan yoghurt
basmati rice (for 4 people)
From your store-cupboard:
1 tbsp sunflower or vegetable oil
olive oil (for vegan recipe)
1 tsp soft light brown sugar