Sri Lankan Chicken Curry
I was asked what was the difference between Mauritian and Sri Lankan curries the other day. The main difference is that Sri Lankan curries tend to be milder with the use of coconut milk to temper heat. That is, of course, very general but the Mauritian's usually use tomato based curries due to the rich agriculture and a special type of tomato called Pomme D'Amour which is farmed locally.
You must know by now that I love curry!!! All shapes, sizes and flavour profiles. Chicken, when slow cooked and falling apart tender, lends itself well to intense flavours. We really have gone all out on this one. A blend of about 15 different spices and chillies with coconut milk to give it a deep soul! It is rich and fall apart deliciousness.
Pair this with Coconut Rice and you have the perfect meal for 2 or more.
Allergens -
No allergens present
Ingredients
Coconut milk, Chicken, Cumin, Coriander, Black pepper, Salt, Chilli, Turmeric, Ginger, Curry leaf, Lemongrass, Cardamom, Cinnamon, Mustard seeds, Fennel seeds, Cloves, Oilve oil garlic infused.
Preparation and storage notes
Re-heat from frozen at 180 degrees celcius for 30 mins (until piping hot)