- Everyday Favourites white wine vinegar 100ml
- Everyday Favourites paprika 8g
- Everyday Favourites cracked black peppercorn 1g
- Chef William whole green cardamom 6g
- Pure olive oil P.E.T 100ml
- Everyday Favourites ground turmeric 15g
- Maldon sea salt 4g
- Everyday Favourites ground cumin 3g
- Farmstead chicken thighs (bone in & skin on) 20
- Sri Lankan curry paste 250g
- Everyday Favourites sliced onions 200g
- Rickmers chopped garlic in oil 20g
- Everyday Favourites cinnamon sticks 1 stick
- Fresh lemongrass 2 stalks
- Thai coconut milk 600ml
- Everyday Favourites chopped tomatoes 600g
- Fresh red pepper (cut into 1/8ths & chargrilled) 150g
- Fresh sweet potato (cut into 4cm chunks and roasted in a drizzle of oil for 20 minutes at 180˚C) 150g
Sri Lankan yellow chicken
Sri Lankan yellow chicken
Taste our on-trend Sri Lankan yellow chicken recipe. For more inspiration, head to our website
Ingredients
Method
1) Mix the vinegar, paprika, cracked black peppercorns, cardamom, 20ml olive oil, turmeric, salt, cumin, chicken and 100g of the curry paste in a bowl and leave to marinade for at least 6 hours.
2) Once marinated, heat a frying pan and seal the chicken on all sides until coloured.
3) In a deep pan, add the remaining oil and sauté the onions and garlic until golden brown. Then add the remaining curry paste, cinnamon stick, lemongrass and coconut milk.
4) Add the chicken and all the juices, plus the marinade.
5) Drain the chopped tomatoes, leaving only the pulp and add to the pan.
6) Simmer for 40 minutes until the chicken is cooked and the sauce has reduced by half.
7) Add the chargrilled red pepper and roasted sweet potato, bring back to a simmer and serve
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