Sri Lankan chicken on bone curry cooked in spicy coconut milk with roasted curry powder
Heating Guidelines: Heating appliances may vary.
Ensure food is piping hot. Allow to stand for 2 mins before serving.
Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.
Warning: Steam may be released when removing the film cover.
Chicken (60.9%), Jaffna Curry Powder (5.4%) (Red Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Coconut Milk (Milk Protein)(2%), Onion, Tomato Puree, Salt, Garlic, Ginger, Green Chilli, Fennel, Turmeric, Masala Powder, Mustard, Curry Leaves, Lemon Juice, Rapeseed Oil, Water.
This northern Sri Lankan homestyle Chicken on the bone curry is ideal as pairing with rice, Pittu or String hoppers, but nothing can stop you from scooping with baguette bread or mobbing with pieces warm of naan or roti.
*Curries are served in 150g – 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.