Create a delicious meal using Alison's Goodness Butter Chicken Spice Mix. We purposely designed this recipe with minimal ingredients and steps to make it easy for you! Just fry the spice mix in oil, add tomato and cream and then your chicken!

                                                                                                                                                                       

 

​

​

 

Ingredients:

• 750g eggplant, diced (or slender eggplant cut into discs)

• 2 tbsp ground tumeric

• 1 tbsp salt

• 4 tbsp oil

• 2 tbsp Alison's Goodness Sri Lankan Curry Powder

• 10 fresh curry leaves

• 400ml coconut cream (one can)

​

Method:                                                                                                                                             Image description - Sri Lankan Chicken Curry

1. Combine tumeric and salt in a small bowl.

2. Coat each piece of eggplant with the tumeric and salt mix and leave to rest in a colander for one hour. Make sure all cut surfaces of the eggplant are coated.

3. Rinse eggplant and squeeze to remove excess moisture.

4. Heat oil in fry pan on medium-high heat.

5. Add the eggplant and cook for 3-5 minutes until browned.

6. Reduce heat and add the Sri Lankan Curry Powder and curry leaves and cook for 2 minutes, stirring frequently.

7. Add coconut cream and simmer for 5 minutes or until the eggplant  is cooked.

 

This dish is best enjoyed hot with basmati rice, naan and of course some of our tasty Alison’s Goodness Mango Chutney!

​

Chicken, puffed tofu, zucchini, pumpkin and cannellini beans are tasty alternatives to eggplant.