Double Mild Sri Lankan Chicken Masala
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Double Mild Sri Lankan Chicken Masala

Double Mild Sri Lankan Chicken Masala

with Basmati Rice & Roasted Cashews

Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic Sri Lankan spices and umami-packed tomato paste. 3. Spoon it all over fluffy rice with fresh herbs and crunchy cashews. Oh, and how could we forget 4. Dig the heck in!

Kid Friendly
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

1 packet

basmati rice

2 packet

chicken thigh

½ packet

tomato paste

1 sachet

Chicken-Style Stock Powder

1 packet

coconut milk

1 bag

baby spinach leaves

1 bag


1 packet

Crushed Roasted Cashews

(Contains cashews; )



1 bag

baby broccoli

1 sachet

Sri Lankan spice blend

Not included in your delivery

olive oil

1 tsp


1.5 cup



Nutrition Values

Energy (kJ)3884 kJ
Fat53.9 g
of which saturates24.4 g
Carbohydrate82 g
of which sugars12.6 g
Protein71 g
Sodium1575 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!


• While the rice is cooking, thinly slice capsicum. Cut baby broccoli into thirds. Cut chicken thigh into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken in batches, tossing occasionally, until browned 5-6 minutes.


• Reduce heat to medium-high, then add a drizzle of olive oil and cook capsicum and baby broccoli until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby spinach leaves until just wilted, 1 minute. Season to taste.


• Tear coriander leaves. • Divide basmati rice between bowls. Top with mild Sri Lankan chicken masala. • Garnish with coriander and crushed roasted cashews to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnishes!