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Sri Lankan Toasted Coconut Chicken Curry

Get ready to cook

Method:

1. Boil potatoes until cooked but firm.

2. In a saucepan, heat up some cooking oil to medium heat. Add Sri Lankan Curry Paste; stir fry for 1-2mins. Add chicken; mix well and stir fry for 4-5mins or until cooked.

3. Add coconut milk and cooked potato; mix well and simmer for 15-20mins to desired consistency. Garnish and serve.

Ingredients:

400g Sri Lankan Curry Paste

800ml tinned coconut milk

1.2kg diced chicken thigh

600g diced white potato

15g chopped coriander to garnish

About this dish

10 portions

2 medium

Serves:

Sri Lankan Curry Paste

Chilli Rating:

Product:

Serving:

Serve with white rice or roti bread.

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