1 x Marion’s Kitchen Sri Lankan Curry, which includes:
SRI LANKAN CURRY PASTE
DRIED CHILLI & SPICES
600g (about 1.5 lb) chicken thighs, cut into roughly 3cm (1 inch) cubes
1 tbsp vegetable or canola oil
1 onion, finely chopped
1 tomato, roughly chopped
Heat oil over medium-high heat in a saucepan with a lid. Add onions and those fragrant DRIED CHILLIES & SPICES. Cook, stirring for 3-4 minutes until onions are soft.
Add my SRI LANKAN CURRY PASTE to the onions and cook, stirring, for about half a minute until fragrant. Add chicken and cook, stirring, for about 2 minutes. Stir through tomato and 2 tablespoons of water. Cover with a lid and simmer on low for 15 minutes.
Remove lid and stir through COCONUT MILK. Simmer, uncovered, for another 20 minutes to thicken slightly. Enjoy!