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Kukul Mas with Seeni Sambol and Cucumber Salad ~ Cajun Jambalaya with Hot Sauce

5/5 from 2 Customers
£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-sh0220
Sorry this item is currently out of stock

Kukul Mas with Seeni Sambol and Cucumber Salad:
In Sri Lanka chicken curries are known as kukul mas. Hundreds of different versions exist, each with their own specific blend of spices which are usually very darkly roasted to give a delicious, deep and complex flavour. Key spices in Sri Lankan cuisine include cinnamon, curry leaves, mustard seeds, chilli and lemongrass, an ingredient more commonly associated with Southeast Asian cuisine. On the side of the chicken curry we've got a fiery seeni sambol and a cooling cucumber salad.

Cajun Jambalaya with Hot Sauce:
This classic American dish originated in Louisiana during Spanish rule, and it’s easy to see how it might have started off life as a local version of Valencian paella. Over time, ingredients from the Caribbean and Latin America crept in and the rich, smoky, spicy modern jambalaya was born. It’s served with Louisiana hot sauce, made with smoky chipotle chillies, which adds a lovely bright heat to the meal.

Serves: 2
Heat Rating: 2/5
Prep time: 35 mins ~ 15 mins
Cooking Time: 55 mins ~ 50 mins
More Information
Description

Kukul Mas with Seeni Sambol and Cucumber Salad:
In Sri Lanka chicken curries are known as kukul mas. Hundreds of different versions exist, each with their own specific blend of spices which are usually very darkly roasted to give a delicious, deep and complex flavour. Key spices in Sri Lankan cuisine include cinnamon, curry leaves, mustard seeds, chilli and lemongrass, an ingredient more commonly associated with Southeast Asian cuisine. On the side of the chicken curry we've got a fiery seeni sambol and a cooling cucumber salad.

Cajun Jambalaya with Hot Sauce:
This classic American dish originated in Louisiana during Spanish rule, and it’s easy to see how it might have started off life as a local version of Valencian paella. Over time, ingredients from the Caribbean and Latin America crept in and the rich, smoky, spicy modern jambalaya was born. It’s served with Louisiana hot sauce, made with smoky chipotle chillies, which adds a lovely bright heat to the meal.

Spices Included

Curry Whole Spices: lemongrass, cinnamon, curry leaf
Curry Ground Spices: brown MUSTARD, coriander, cumin, chilli, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaf, cinnamon, green cardamon
Seeni Sambol Blend: chilli, cinnamon, curry leaf, green cardamon
Salad Spices: cumin, brown MUSTARD, coriander leaf, mild chilli flakes, ginger
Cajun Spices: white pepper, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic, red bell pepper, smoked paprika, bay
Herb Blend: parsley, chives, thyme, basil
Hot Sauce Spices: chipotle chilli, chilli, cayenne chilli

May contain traces of sesame
Allergens are listed in CAPITALS

Shopping List

Kukul Mas with Seeni Sambol and Cucumber Salad:
2 chicken legs or large thighs
1 medium red onion
2 cloves of garlic
Fresh ginger
½ cucumber
1 lime
10g bunch of coriander
200ml full fat coconut milk
1 tsp sugar
Rice to serve


Cajun Jambalaya with Hot Sauce:
150g diced chicken (thighs are best)
100g smoked sausage
100g prawns (optional)
1 small onion
1 pepper (any colour)
Salad or coleslaw to serve
150g standard long grain or basmati rice (not easy cook)
1 tbsp tomato puree
1 tbsp vinegar (white wine or cider vinegar is best)

Product Rating (2):

5/5

Not enough chicken in the fridge so added a Carrot and some baby corn. I don't do fresh Coriander so used cooked leeks in the salad. The light fresh salad and hot Seeni Sambol added to the joyous Kukul Mas. The box arrived yesterday, had to cook today. All gone!!!!!!

Yummy- we can see why you were keen to get cooking! Everything looks great and it sounds delicious with the addition of carrots and baby corn!

5/5

The Sri Lankan chicken curry is quite possibly the best curry I've ever eaten. As soon as the spices hit the hot oil in the pan, it took me back to getting into Colombo at the start of my cricket tour and all of the street smells there. The jambalaya is also excellent. I add quite a bit more coconut cream to the curry as it's really quite spicy if you use the quantity suggested by the recipe.

Fantastic! It's so wonderful when certain aromas immediately transport you to great memories of places visited- glad you really enjoyed this!

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