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Sri Lankan Chicken Curry

Name: Sri Lankan Chicken Curry
Cook time: 25 min
Yield: 4

with turmeric coconut rice and cumin poppadom

Ready in around 25 mins

RECIPE FACT:

Curries are a Sri Lankan staple, and their flavours carry influences from Indonesia, the Netherlands and India.

Nutritional Info:

Energy: 3271kj (781Kcal)
Protein: 42g
Carbohydrate: 31g
Fat: 23g
Contains: Tree Nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE CUMIN POPPADOMS:

Microwave option: Place cumin poppadoms in microwave one at a time and cook on high for 30-40 secs turning over halfway through the cooking time. Stove top option: Spray a non-stick frying pan with oil and place over a high heat. Once the pan is smoking hot cook poppadoms one at a time. They cook very quickly and will need about 10-15 seconds on each side. They will harden up as they cool. Roughly chop the coriander leaves and stalk and set aside until serving.
2. TO COOK THE SRI LANKAN CURRY:

Peel and grate the carrot and cut the cauliflower into very small florets. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel cut into 4 even pieces. Heat a drizzle of oil in a non-stick frying pan and place over a medium-high heat. Once hot add the chicken and cauliflower, season with salt and cook for 7-8 mins, turning the chicken once and turning the cauliflower regularly. Add the grated carrot and cook for a further 1-2 mins. Pour in the coconut curry sauce and heat for 1-2 mins. Stir through the roasted cashews and remove from the heat.
3. TO HEAT THE TURMERIC COCONUT RICE:

Microwave option (preferred): Open the bag of steamed turmeric coconut rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed turmeric coconut rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot. Add to a serving bowl along with the baby spinach, season with salt and pepper and toss to mix.
TO SERVE:

Spoon spinach and turmeric coconut rice into bowls. Top with Sri Lankan style cashew chicken curry and sprinkle over coriander. Serve with poppadum on the side.