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Butternut Squash, Carrot & Spinach Curry

 

 

Ingredients

 

300g of chopped Butternut squash & Carrots

200ml Water

175ml Coconut Milk

1 tbsp of House of Ceylon Vegetable Curry Paste

Serves 2

 

1. Put the chopped vegetables and water into a saucepan, cover and cook till par boiled

2. Add the coconut milk and House of Ceylon Vegetable Curry Paste and cook uncovered until the sauce has thickened

3. Add salt to taste and serve. We served with some steamed rice and House of Ceylon Date & Lime Chutney!

 

Fig & Goats Cheese with Banana & Ginger Chutney Starter
 

 


Ingredients

2 ripe figs
60g goats cheese
2 tsp House of Ceylon Banana & Ginger Chutney
Butter for greasing
 

Serves 2

1. Heat the oven to 200C
2. Grease 2 small flat dishes (roughly diameter of 5 inches)
3. Slice the figs thinly and spread on each dish covering the base
4. Spread 1 teaspoon of House of Ceylon Banana & Ginger Chutney over the figs so it’s evenly distributed
5. Slice or crumble the goats cheese and divide between the two dishes and cover the mixture with cheese
6. Bake in the oven in the middle shelf for 10-15 minutes until the cheese is melted and bubbles
7. Enjoy with some crusty bread to soak up the juices. We tried with walnut bread and it was delicious!

 

Sri Lankan Chicken Curry with Coconut Milk

 

Ingredients

 

500g chicken thigh

2 tbsp of House of Ceylon curry paste

1 Onion, chopped

150ml Coconut milk

100ml Warm water

 

Serves 2-3

 

1. Add 2 tbsp of House of Ceylon curry paste to 500g of skinless chicken thigh and leave for 30 minutes

2. Chop and fry an onion until golden, add the chicken, cover and cook for 5 minutes under a medium heat

3. Add 150ml of coconut milk, 100ml of water, cover and simmer for 30 minutes, or until the chicken is cooked through

4. Serve with steamed rice and stir-fried vegetables

 

Sri Lankan Chicken Curry with Tomato

 

Ingredients

 

500g chicken thigh

2 tbsp of House of Ceylon curry paste

1 Onion, chopped

150g freshly chopped tomato

250ml Warm water

 

Serves 2-3

 

1. Add 2 tbsp of House of Ceylon curry paste to 500g of skinless chicken thigh and leave for 30 minutes

2. Chop and fry an onion until golden, add the chicken, cover and cook for 5 minutes under a medium heat

3. Add 150ml of chopped tomato, 250ml of water, cover and simmer for 30 minutes, or until the chicken is cooked through

4. Serve with steamed rice and stir-fried vegetables

 

 

 

 

 

 

 

 

Recipes