Sri Lankan, Single Pan, Chicken with Allspice, Turmeric and Cinnamon Seasoning

Why you will like this recipe and Sri Lankan Seasoning

This is a wonderful recipe for people who love a mild curry style dish. The accent from the Seasoning is on natural rich flavour rather than heat. We suggest you accompany the dish with arborio rice to soak up the lovely sauce.

• 70g Pouch - $9.50   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

When you order you will receive a printed hard copy of the recipe together with the zip lock natural Spice Seasoning Pouch containing: Cinnamon, Turmuric, Ginger, Cumin, Coriander, Sumac, Cloves, Paprika, Allspice, Parsley, Black Pepper, Chilli Flakes.

The 70g Sri Lankan Natural Spice pouch will give approx. 5-6 meal servings, each with 4 people - depending on serving size.

You will need

600g x Chicken thighs - skin on, bone in for best flavour

Olive oil

1 x Medium/large red onion - diced

3 x Garlic cloves - finely diced

2 x Tablespoons tomato paste

2 x Teaspoons curry powder - or more to your taste

1 x Cup best quality chicken stock - rich home made style is best. Avoid over salted cardboard stocks

1 x 400ml tin coconut cream

Salt to your taste or special diet

2 x Tablespoons lemon juice

4 x Teaspoons from the Sri Lankan Natural Spice Seasoning pouch.

Method

Pat the chicken dry then lightly cover the chicken with olive oil then using your hands, rub the 4 x teaspoons of the Sri Lankan Spice Seasoning well into the chicken together with your preferred salt. Refrigerate for at least 30 minutes.

Then in a medium hot pan add a little olive oil and brown the seasoned chicken on all sides and set aside.

Next, in the pan, add the onions and garlic and a little more olive oil and cook down until nicely caramelised and soft. Do not burn the garlic.

Now add the chicken stock to deglaze the pan, stir well then add the coconut cream, curry powder and lemon. Return the chicken to the pan, cover with the sauce and cook over a medium heat, turning a couple of times, until the chicken is firm but not over cooked - about 15 minutes. Serve with your choice of rice.