Sri Lankan Curry with Rice

Directions

1. Heat a drizzle of olive oil in a pan over medium-high heat. Add the chicken thighs and cook until lightly browned on both sides (about 3 minutes per side), then remove and set aside.

2. In the same pan, add the diced onion and diced tomato, cooking until softened. Add the packet of Sri Lankan Curry recipe base and stir well to combine.

3. Pour in the coconut cream and chicken stock, and stir thoroughly until a smooth curry sauce forms. Return the chicken thighs to the pan, lower the heat, and simmer until the chicken is tender and fully cooked through.

4. Slice the cooked chicken thighs into strips. Serve over steamed white rice with a side of steamed green beans. Spoon the warm Sri Lankan curry sauce generously over top, and garnish with coriander.