Sri Lankan Chicken Mild
Contents : fenugreek, cumin, turmeric, fennel, coriander, cinnamon, cloves, cardamom, curry leaves, chilli & ginger
Small – Serves 2
- 500g boneless, skinless chicken , diced
1 small brown onion, chopped
1(400g) can diced tomatoes
½ cup coconut milk.
¼ cup roasted, cashew nuts
Large – Serves 6
- 1 ½ kg boneless, skinless chicken, diced
1 brown onion, chopped
2 (400g) cans diced tomatoes
2/3 cup coconut milk.
½ cup roasted, cashew nuts.
Heat oil in a large frying pan over medium high heat. Cook chicken until brown all over remove. Add the onion and Spice Blendz Sri Lankan Chicken spice mix to the pan cook until fragrant.
Add the tomatoes and salt to taste. Bring to a boil, reduce the heat to low. Return the chicken to the pan, stir and cover with sauce. Simmer covered for 10 minutes and then uncovered until sauce is thickened and the chicken is tender. Stir in the coconut milk and simmer until chicken is cooked and sauce has thickened. Garnish with cashew nuts.
Serving suggestion – our Sri Lankan Chicken is complimented served over rice and naan bread.