This colourful curry has everything you never knew you needed - with tender chicken breast mixed with flavourful spices, creamy coconut and veggies, it’s the ultimate in Sri Lankan-style cuisine.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
shredded coconut(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Sri Lankan spice blend
chicken-style stock powder
baby spinach leaves
long green chilli
water (for the rice)
water (for the curry)
Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara and carrot (both unpeeled) into 1cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger and garlic. Roughly chop the brown onion. Cut the chicken thigh into 2cm chunks. Heat a large frying pan over a medium-high heat. Add the shredded coconut (see ingredients) and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle more olive oil if needed. Cook the onion until softened, 4-5 minutes. Add the tomato paste, brown sugar, ginger, garlic and Sri Lankan spice blend and cook until fragrant, 1-2 minutes.
Reduce the heat to medium, then add the coconut milk, water (for the curry) and chicken-style stock powder to the curry base and cook until thickened, 3 minutes. Remove from the heat, then return the chicken to the pan and stir through the baby spinach leaves until wilted, 1 minute. Add a generous splash of water and gently stir through the roasted veggies. Season to taste.
Thinly slice the long green chilli (if using). Divide the basmati rice between bowls, then top with the Sri Lankan chicken and veggie curry. Garnish with the toasted coconut and chilli.