Sri Lankan-Style Chicken Buriani With Mint Sambol Slaw
Whip up this flavourful Sri Lankan-inspired buriani in next to no time. You'll steam basmati rice with aromatic spices, then add caramelised onion and curried chicken. Serve with a crunchy, spicy coconut and mint sambol-inspired slaw and crispy onions. High in protein. Protein contributes to a growth in muscle mass.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Vegetable oil, Sugar, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Heat a large pot with a lid over a medium heat with a small knob of butter and a drizzle of vegetable oil
Crush your cardamom pods open by squashing them with the side of a knife
Once the butter has melted, add your basmati rice to the pot with your tomato paste, ginger & garlic paste, crushed cardamom pods, ground coriander and half your curry powder (you'll use the rest later!)
Add a pinch of salt and a pinch of sugar and give everything a good mix up until the rice is well coated
Add 300ml [390ml] [600ml] cold water to the pot and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 14-16 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered
Meanwhile, peel and finely slice your brown onion[s]
Heat a large, wide-based pan (preferably non-stick) over a high heat with a small knob of butter and a drizzle of vegetable oil
Once melted, add the sliced onion and your chicken breast strips with a pinch of salt and sugar
Cook for an initial 9-10 min, stirring occasionally, or until the chicken has browned and the onion has softened and caramelised (Tip: add a splash of cold water if the onion starts to burn)
While everything is cooking, slice your green chilli[es] finely (Not a fan of spice? Remove the seeds!)
Strip your mint leaves from their stems and chop them roughly, discard the stems
Add your carrot & cabbage slaw mix to a large bowl with the chopped mint, most of the sliced chilli (can't handle the heat? Go easy!) and your coconut flakes then add your rice vinegar, a small drizzle of vegetable oil, a pinch of salt and sugar and toss – this is your mint sambol slaw
Once the chicken has browned and the onion has softened, add the remaining curry powder to the pan
Give everything a good mix up and cook for a final 1-2 min or until golden brown and the chicken is cooked through (no pink meat!) – this is your curried chicken and onion
Once the rice is cooked, add your chicken stock mix and the curried chicken and onion to the pot
Give everything a good mix up – this is your Sri Lankan-style chicken buriani
Serve the Sri Lankan-style chicken buriani with the mint sambol slaw to the side
Garnish with your crispy onions and remaining sliced chilli (not a fan of spice? Just add a little!)
Tip: Watch out for any cardamom pods!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, sesame, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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