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.
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
200ml full fat coconut milk
30g desiccated coconut
2 tsp sugar
Rice to serve
Large lidded pan
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