Main course · Sri Lankan

Chicken and Vegetable Lamprais

Name: Chicken and Vegetable Lamprais
Total time: 50 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 300 g basmati rice; 150 g potatoes, peeled and diced; 100 g carrots, diced; 100 g green beans; 2 onion, finely sliced; 2 tbsp sri lankan unroasted curry powder; 150 g aubergine, diced; 1 tbsp cider vinegar; 150 ml coconut milk; 10 curry leaves; 3 tbsp coconut oil; 1 cinnamon stick; 300 g chicken thigh fillets, diced

50 min Serves 4 ~616 kcal/serving ~£6.70 (£1.68/serving) Dairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

300 g basmati rice
150 g potatoes, peeled and diced
100 g carrots, diced
100 g green beans
2 onion, finely sliced
2 tbsp sri lankan unroasted curry powder
150 g aubergine, diced
1 tbsp cider vinegar
150 ml coconut milk
10 curry leaves
3 tbsp coconut oil
1 cinnamon stick
300 g chicken thigh fillets, diced

Nutrition (per serving)

Calories: 616 kcal
Protein: 24.3 g
Carbohydrate: 76.2 g
of which sugars: 8.3 g
Fat: 22.3 g
of which saturates: 16.1 g
Fibre: 7.2 g
Salt: 0.22 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Heat half the coconut oil in a pan, add the cinnamon stick and half the sliced onion, and fry for 8 minutes until golden.
2
Add the diced chicken and cook for 7-8 minutes, stirring, until no pink remains.
3
Add half the curry leaves and the sri lankan unroasted curry powder, then add the potatoes, carrots and green beans with the coconut milk, cover and simmer for 15 minutes until tender.
4
Heat the remaining oil in a separate pan, add the aubergine and remaining onion, and fry for 8 minutes until golden; stir in the cider vinegar and cook for 2 minutes more.
5
Cook the basmati rice according to the pack instructions until just tender, then stir through the remaining curry leaves.
6
Divide the rice between 4 large squares of foil.
7
Top each with some of the vegetable curry and a spoonful of the aubergine moju.
8
Fold the foil into sealed parcels and bake at 180C (160C fan, gas 4) for 15 minutes to let the flavours meld.
9
Open carefully and serve hot.

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