Sri Lankan chicken curry

Serve with coconut rice or steamed basmati rice, naan or roti and a cucumber salad. For a very quick vegetable addition, throw in a small bag of baby spinach or any blanched green vegetable for the last couple of minutes of reheating time. With more time on your hands, stir fry spinach or kale with slivered garlic, a handful of shredded coconut and half a teaspoon of turmeric for a delicious Sri Lankan side dish.

 

Free-range chicken thighs (47%), onion, coconut cream (coconut kernel extract, water, guar gum), water, crushed tomatoes (tomato puree, citric acid), chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), lime juice, garlic, coriander ground, chilli, ginger, rice bran oil, cumin ground, turmeric, salt, sugar, fennel ground, paprika, cinnamon, curry leaves, fenugreek seeds, cloves, cardamom

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Does contain:

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, wheat, tree nuts