Our new favourite curry? Quite possibly – boneless free-range chicken thighs braised till very tender in a beautifully balanced sauce that’s aromatic with 12 (count ‘em!) spices, creamy with coconut and tangy with tomatoes and lime. Coconut rice on the side would be just perfect.
To Serve
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.
Ingredients
We don't add preservatives or additives to our meals - we cook with real ingredients,
just like you would at home. We do occasionally use kitchen pantry staples that include
some additives. For example, tomato sauce contains acetic and critic acid.
Pierce the film. DEFROSTED: microwave for 3 minutes stirring gently halfway through, alternatively, empty into a saucepan and gently simmer till piping hot. FROZEN: microwave for 5 minutes, stir gently and heat for a further 2-3 minutes or until piping hot.
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