Delicious Sri Lankan-style chicken curry

Cooking Time: 20 minutes

Serves: 4 people

Ingredient Cost: Approximately £5 or less

Heat up that oil in a medium frying pan until it starts to do a little shimmy! Toss in mustard and fennel seeds, letting them groove for about 30 seconds.

Next, invite the onion to the party and cook it until it’s all golden and glamorous.

Now, it’s tomato time! Let that juicy fruit hang out until it’s nice and tender. Stir in a fabulous garlic-ginger paste and some zesty green chilies, cooking until that paste stops its little sputtering dance.

Add in your secret weapon, KEERNA roasted curry powder and KEERNA sea salt, and let those spices gently fry in the oil for about 30 seconds. This is where the flavour magic happens—your kitchen is about to smell like a flavour explosion! 

Place the chicken in an even layer and cover that pan up. After about 5 minutes, flip those chicken pieces like a pro (tongs are your best friends here!). 

Cook until the chicken is perfectly done, which should take around 8-12 minutes depending on how chunky your thighs are!

Once that chicken is ready to flaunt its fabulousness, toss in some luscious coconut milk.

Let it bubble for a hot minute, and bam—you’ve cooked up a flavour explosion! Finally, sprinkle in some Keerna meat masala and a shower of coriander leaves, and curry leaf! 

Your chicken curry is ready to rock the dinner table!