A Sri Lankan chicken curry cooked in no more than 20 minutes
Komathys’ Kitchen curry sauce blends the flavours of 12 spices in a sauce ready for you to cook.
Serves: 2 People
In a medium pan, heat the oil
Fry the shallot until soft (translucent)
Add chicken fillets and fry until sealed with a little browning
Add 3 to 4 tbsp of Komathy’s Curry Paste – mix well
And cook until chicken pieces are well coated
Add water to coconut milk and, mixing well, gently add to pan. Continue stirring gently for a few minutes. Put lid on pan, reduce heat to simmer for 8 – 10 minutes. Check the chicken is cooked thought and serve.
Garnish with fresh coriander leaves/curry leaves to taste.
Simply serve a portion of rice or flatbread