If the only chicken curry you've tried is butter chicken, then prepare for something even more sensational! This colourful curry has everything you never knew you needed - with juicy chicken thigh mixed with flavourful spices, creamy coconut and veggies, it’s the ultimate in Sri Lankan cuisine.
Always refer to the product label for the most accurate ingredient and allergen information.
basmati rice(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
long red chilli
Sri Lankan spice blend(May be presentGluten)
baby spinach leaves
water (for the rice)
water (for the curry)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and carrot (both unpeeled) into 1cm chunks. Place the sweet potato and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, in a medium saucepan, add the water (for the rice) 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 garlic (or use a garlic press) and ginger. Roughly chop the brown onion. Roughly chop the tomato. Zest the lemon to get a good pinch, then slice into wedges. Thinly slice the long red chilli (see ingredients list), if using. Cut the chicken thigh into 2cm chunks. Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, stirring often, until golden, 3-4 minutes. Transfer to a small bowl and stir through the lemon zest.
Return the frying pan to a high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil, if needed. Add the onion and cook until softened, 4-5 minutes. Add the tomato, garlic, ginger and Sri Lankan spice blend and cook until fragrant, 1-2 minutes.
Reduce the heat to medium and add the coconut milk, water (for the curry) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) to the frying pan and cook until thickened, 3 minutes. Remove from the heat. Add the chicken and stir through the baby spinach leaves until wilted. Gently stir through the roasted veggies and season with salt and pepper to taste.
Divide the rice between bowls and top with the Sri Lankan chicken and veggie curry. Garnish with the zesty toasted coconut and the chilli (if using). Serve with the lemon wedges.