MA's Kitchen Colombo Chicken Curry Paste is made to a traditional Sri Lankan recipe and aims to capture the bold flavours of a Colombo-style chicken curry with minimal effort. Coriander, chilli, tamarind, curry leaves, ginger, cumin and pepper lead the blend, with tomato, vinegar, garlic and onion.
The paste contains an artificial chicken flavour, so it is not suitable for vegetarians. The finished curry goes well with rice, hoppers or parathas; for a full meal, add sambol, papadam or dhal curry. This pack holds 75g of paste.
Ingredients
- Spices & Herbs (Coriander, Chilli, Tamarind, Curry Leaves, Ginger, Cumin, Pepper, Mustard, Cinnamon, Turmeric, Fennel, Fenugreek, Cardamom, Clove)
- Palm Oil
- Salt
- Tomato
- Vinegar
- Garlic
- Onion
- Sugar
- Rice
- Artificial Chicken Flavour
Allergens: Mustard.
How to use
Marinate chicken pieces in the paste. Saute sliced onion in oil, add the chicken and brown it, then pour in coconut milk and a little water and simmer for about ten minutes until the chicken is cooked through. For a more traditional finish, fry curry leaves, black mustard seeds and dried chillies with the onion. The maker's site has a Colombo Chicken Curry recipe.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
