A delicious blend of Sri Lankan flavours, enriched by Indian and colonial influences. This popular curry is mild in flavour and will be loved by the entire family.
Ingredients: Water, Onion, Spices, Tomatoes, Desiccated Coconut, Sugar, Garlic, Ginger, Sunflower Oil, Cashew, Salt, Distilled Vinegar, Tomato Paste, Cream Powder (milk), Yogurt Powder (non Fat Milk Solids, Cultures), Citric Acid, Corn Starch, Guar Gum, Xanthan Gum.
- Heat 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Add chicken and cook for 8 minutes or until browned. Add Passage to India Sri Lanka Coconut & Cashew Chicken Simmer Sauce and bring to the boil. Reduce heat and simmer for 15 minutes, adding beans for final 5 minutes, or until chicken is cooked through. Stir through the coconut milk.
- Meanwhile, place saffron into a small bowl and cover with 2 tablespoons boiling water. Stand for 5 minutes.
- Heat remaining oil in a saucepan over medium heat. Add onion and garlic and cook for 4 minutes or until softened. Add rice, saffron, and 2 cups of water. Bring mixture to the boil, reduce heat and simmer for 8 minutes. Remove from heat and cover. Stand for 5 minutes. Roughly chop half the cilantro and stir through the rice. Season.
- Spoon saffron rice onto serving plates. Top with curry, cashews, and toasted coconut.