Ceylon Chicken Night

Ceylon Chicken Night

Special Price £5.50 Regular Price £8.67
Sorry this item is currently out of stock
SKU
2-spicebox-irf0824
Sorry this item is currently out of stock
During the British rule of Sri Lanka the island was known as Ceylon and hence this fragrant coconut curry is known on British Indian restaurant menus as Ceylon chicken. In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their unique curry powder particularly intense in colour and flavour. This spice blend is used in the curry served here, with other dishes from the island including homemade breads known as pol roti, a coconut chutney and devilled potatoes. We’ve also got a refreshing cucumber salad and a tangy lime pickle to cut through the richness of the coconut curry.
During the British rule of Sri Lanka the island was known as Ceylon and hence this fragrant coconut curry is known on British Indian restaurant menus as Ceylon chicken. In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their unique curry powder particularly intense in colour and flavour. This spice blend is used in the curry served here, with other dishes from the island including homemade breads known as pol roti, a coconut chutney and devilled potatoes. We’ve also got a refreshing cucumber salad and a tangy lime pickle to cut through the richness of the coconut curry.
Serves: 4
Heat Rating: 3/5
Prep time: 45 mins
Cooking Time: 50 mins
More Information
DescriptionDuring the British rule of Sri Lanka the island was known as Ceylon and hence this fragrant coconut curry is known on British Indian restaurant menus as Ceylon chicken. In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their unique curry powder particularly intense in colour and flavour. This spice blend is used in the curry served here, with other dishes from the island including homemade breads known as pol roti, a coconut chutney and devilled potatoes. We’ve also got a refreshing cucumber salad and a tangy lime pickle to cut through the richness of the coconut curry.
Spices IncludedPotato Spices: Kashmiri chilli, paprika, turmeric, brown MUSTARD
Ground Spices: coriander, brown MUSTARD, fennel, curry leaf, fenugreek, cumin, chilli, basmati rice, black pepper, turmeric, cloves, cinnamon, green cardamon
Whole Spices: cinnamon, kokum, lemongrass
Turmeric: turmeric
Lime Pickle Spices: cumin, brown MUSTARD, fenugreek, turmeric, Kashmiri chilli, asafoetida
Chilli Flakes: chilli, guajillo chilli
Coconut Chutney Blend: mint, green cardamon, coriander leaf

May contain CELERY and SESAME. Allergens are listed in CAPITALS
Shopping List
  • 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
  • 500g new potatoes
  • 2 medium red onions
  • 4 cloves of garlic
  • Fresh ginger
  • 25g bunch of coriander
  • 1 cucumber
  • 3 limes
  • 400ml coconut milk (full fat is best)
  • 50g desiccated coconut
  • 250g plain flour (plus extra for rolling) or gluten-free alternative
  • 25g sugar
  • Rice to serve (optional)

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