Sri Lankan Curry (heat 8/10)
This is supposed to be a really hot curry. If you have tried this one before please be aware that we tweaked the recipe in September 2015 and made the spice blend a lot spicier! If you have previously added the optional fresh chillies you may not need to now! (40g net) NB contains mustard
- 1 packet Sri Lankan curry mix (recipe card included!)
- 700g/1.5lb chicken breast, diced, or large raw prawns
- 2 tbsp vegetable oil
- 300ml/1/2 pint ‘secret sauce’
- 1 400g can full fat coconut milk
- Small red or green chillies (optional)
- juice 1/2 lime
- Handful of fresh coriander, to serve
- Heat the oil in a heavy pan and fry the spices until fragrant.
- Add ‘your secret sauce’, bring to the boil then turn down to a simmer.
- Add the coconut milk and lime juice and continue to simmer for at least an hour. Add the optional chillies at this stage - be brave, as it is supposed to be very hot!
- Fry the chicken separately in the remaining oil and add to the curry about 10 minutes before serving. Add prawns at the same stage.
- Serve with rice and garnished with coriander.
- The sauce can be cooked in advance then warmed up before adding the chicken.
- This also works very well with beef but obviously takes more cooking. Try preparing the day before. Fry the beef in the oil and spices, adding 1tbsp vinegar (malt or white, not wine) at the same time. Add the sauce, coconut milk etc as above and cook for an hour, then leave to cool on the stove-top (no need to refrigerate). When preparing the meal bring to the boil and simmer until tender (at least 2 hours), or cook in a medium oven (170 degrees) for a similar amount of time.