Sri Lankan Style Jaffna Chicken & Vegetable Curry

Look for a tasty dinner idea? This aromatic chicken curry is loaded with veggies and aromatic spices.

4

15m

25m

Ingredients

  • 1 tbs coconut oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  • 150g pkt Coles Kitchen Australian Cauliflower Florets
  • 150g pkt Coles Kitchen Australian Carrot & Green Beans
  • 500g jar Coles Sri Lankan Style Jaffna Curry by Dani Venn
  • Steamed basmati rice, to serve
  • Coriander leaves, to serve
  • Lime halves, to serve

Method

STEP 1

Heat the oil in a large deep frying pan over high heat. Cook the chicken, in 3 batches, stirring, for 5 mins or until golden brown. Transfer to a plate.

STEP 2

Reduce heat to low. Return the chicken to the pan with the cauliflower, carrot and beans and curry sauce. Cook, stirring occasionally, for 5-10 mins or until the vegetables are tender and the chicken is cooked through.

STEP 3

Serve curry with rice, coriander and lime halves.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.