Prawn Curry
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Cooking Instructions
What you will need
- Gedera & Co. Sri Lankan Chicken Curry Kit
- 800g chicken thigh fillet, diced
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 tbsp oil
- 1/2 cup water
- 1/4 cup hot water
Method
- Cut chicken in to 3cm chinks set aside.
- Heat 2 tbsp of oil in a heavy-based pan. When oil is hot, add garlic, onion and contents of the Aromatics pouch into the pan and fry for 1-2 minutes.
- Add the spice blend pouch and fry for 2-3 minutes until fragrant.
- Add the diced chicken to the pan, stir well to coat the chicken with the spice mix and cook for 4-5 minutes.
- Add 1/2 cup of water to the pan, stir well and bring it to boil.
- Reduce heat to medium/low Cook for 10-12 minutes, stirring every 3-4 minutes.
- Empty the Coconut milk Powder pouch to a small bowl and mix with 1/4 cup of hot water and add it to the pan. If you prefer more Sauce add more water.
- Cook for 5 more minutes and then turn off the heat. And it’s ready!
Note: Pandan leaves are edible but they are tough and fibrous. They add an amazing aroma but are not pleasant to eat. Please remove them before enjoying the dish.