Ceylon Chicken with Coconut Sambol

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A fragrant coconut curry from Sri Lanka

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20 mins

40 mins

2/5

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In stock
£3.25

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During the British rule of Sri Lanka the island was known as Ceylon, 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.

Recipe

20 mins

40 mins

2/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Vegetarian

Veggie Friendly

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Origin

Popular Style

Indian

Country

Sri Lanka

  • Turmeric: turmeric
  • Sambol Blend: green bell pepper, green chilli, curry leaf
  • Curry Spices: coriander, brown MUSTARD, fennel, curry leaf, fenugreek, cumin, chilli, basmati rice, black pepper, turmeric, cloves, cinnamon, green cardamon

May contain traces of celery and sesame. Allergens are listed in CAPITALS

  • 500g diced chicken (thighs are best) or paneer for a veg version
  • 1 large red onion
  • 2 cloves of garlic
  • Fresh ginger
  • 1 tomato
  • 2 limes
  • 200ml full fat coconut milk
  • 30g desiccated coconut
  • 2 tsp sugar
  • Rice to serve
  • Large lidded pan
  • Mixing bowl
  • Medium saucepan

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