Sri Lankan Black Curry with Lunu Miris

In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their ubiquitous curry powder particularly intense in colour and flavour.  Here we're using the curry powder to make a rich curry - which is also tangy from the use of tamarind and kokum.

15 minutes

45 minutes

3/5

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£3.25

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In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their ubiquitous curry powder particularly intense in colour and flavour.  Here we're using the curry powder to make a rich curry - which is also tangy from the use of tamarind and kokum - and serving it with a fiery chilli sauce known as lunu miris.

Recipe

15 minutes

45 minutes

3/5

Serves

4

Effort

Low Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Rich

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

Sri Lanka

Kokum: kokum
Curry Spices: coriander, cumin, chilli, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaf, cinnamon, green cardamon, brown MUSTARD, tamarind (tamarind, cornstarch), black pepper, amchur
Lunu Miris Spices: chilli, mild chilli flakes

May contain traces of celery and sesame

Allergens are listed in CAPITALS

  • 500g diced chicken (thighs are best)
  • 1 large red onion
  • 2 cloves of garlic
  • Fresh ginger
  • ½ lime
  • 2 tbsp desiccated coconut
  • Rice to serve
  • Large lidded pan
  • Blender
  • Small pan

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