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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:
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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