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Cuisine from Ceylon (now Sri Lanka) is known for its fiery nature and use of coconut. This version has the addition of mango pulp to provide a beautifully subtle fruity background flavour. It is moderately hot, but this can be adjusted by changing the amount of chilli powder or red chilli to suit individual taste. An updated recipe can be found here.

Preparation

• Chop the onion.
• Deseed and finely chop the red chilli.
• Grate or chop the creamed coconut.

Cooking - 8 min

1. Heat the oil in a suitable pan and cook the onion for 2 min stirring regularly.
2. Stir in the chilli powder, curry powder and ground cumin and cook, stirring, for 1 min, adding a little c41 base sauce if needed to prevent drying and burning.
3. Stir in the tomato purée and 40 ml of c41 base sauce and cook, stirring, for 1 min, adding a little more c41 base sauce if needed to prevent drying.
4. Add the c41 pre-cooked chicken, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to maintain the desired sauce consistency (remember that yogurt and mango pulp will be added later).
5. Reduce the heat and stir in the mango pulp, red chilli, creamed coconut, lemon juice and yogurt and cook for 1 min, ensuring that the creamed coconut has fully dissolved.

Serving

1. Serve with rice and a little freshly chopped coriander.

Notes

(1) Any good quality curry powder can be used or you can make your own by following this link.
(2) Heat the base sauce before use - C46 base sauce can also be used but this needs to be diluted with 100 ml of water.
(3) The (sweetened) Mango Pulp can be purchased from many major supermarkets or any Asian outlet. Unused Mango Pulp can be frozen in suitable quantities for future use.

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The preparation stage
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The finished meal


Other ingredients
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