SRI LANKAN BLACK PEPPER CURRY

HEAT LEVEL: Hot

SERVES: 2

COOKING TIME: 30-35 minutes

Vegetarian & Vegan Options

A spicy, peppery and coconutty dish inspired from the beautiful island of Sri Lanka. This black pepper curry is packed with big, robust flavours which goes perfect with chicken, pork or veggies like butternut squash.

This Sri Lankan Black Pepper Curry recipe uses the Great Northern Spice Sri Lankan Black Pepper Curry Blend.

SRI LANKAN BLACK PEPPER CURRY BLEND - 60g

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INGREDIENTS

• 2 and a half tablespoons of Great Northern Spice Sri Lankan Black Pepper Curry Blend

• 4 large boneless and skinless chicken thighs, diced

• 2 tablespoons unsalted butter

• 2 teaspoons garlic paste/purée

• 2 teaspoons chopped ginger/ginger paste/purée

• 1 brown onion, finely diced

• 400ml coconut milk

• 1 tablespoon light soy sauce

• 125g cherry tomatoes, quartered

• 1 green bell pepper, diced

• Handful of spinach leaves, de-stalked

VEGETARIAN & VEGAN OPTIONS

• Butternut squash, chunked and chickpeas

• 2 tablespoons plant based butter

HOW TO COOK

1. Melt the butter in a large frying pan or curry pot on a medium to high heat.

2. Fry the diced onion for 3 to 4 minutes until sautéed. Stir occasionally.

3. Add the ginger and garlic and fry for a further 2 minutes. Then, add 2 and a half tablespoons of our Sri Lankan Black Pepper Curry Blend - stir in and fry for 1 minute.

4. Add the chicken or butternut squash and pepper, stir occasionally for approx 10 minutes.

5. Mix in the cherry tomatoes and soy sauce - cook for a further 10 minutes.

6. Reduce the heat to low and add the coconut milk. Cook for 5 minutes, stirring every minute to prevent the coconut milk from curdling. Check that your chicken is cooked right through or the butternut squash is soft and you're ready to serve.

7. Serve with basmati or wholegrain rice.

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