Stranger Foods

Sri LankanKukul mas curry

Serves 4 | Prep 10 mins | Cook 30 mins

Our Sri Lankan curry typifies the light, coconut-fragranced curries of the area, equally as delicious with chicken as it is with white fish, prawns or even root vegetables.

Source: Tyga

Ingredients

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Imperial

x0.5

600 g chicken, diced, or 1 butternut squash, 1 cauliflower and 100 g green beans
2 onions, finely diced
2 tomatoes, roughly chopped
1 bunch coriander, chopped, discard stems (optional)
400 ml coconut milk
1 tsp salt
3 tbsp oil (vegetable / olive / rapseed)
4 Naan breads (optional)
300 g rice (optional)

Tyga spices

Ginger & garlic paste
Tyga 22
Tyga 27
Coconut powder
2x sachet Curry leaves

Instructions

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°F

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Heat oil in a deep frying pan over a high heat and add the onions, garlic & ginger paste, Tyga 22, salt and curry leaves. Cook for , stirring continuously.
Transfer to a medium heat and add the tomatoes. Cover with a lid and cook for a further , stirring occasionally.
Add Tyga 27 (½ tsp for mild, 1 tsp for medium, 2 tsp for hot) and simmer for . Add 100 ml water and bring to the boil.
Add the chicken, stir well. Cover with a lid and cook on a medium heat for , stirring occasionally, or until the chicken is cooked through.
Stir in the coconut powder and the coconut milk, re-cover and cook for a further until the sauce thickens.
Sprinkle with coriander (if using). Serve with naan bread or rice.

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