Sri Lankan Kalupol Curry

50g desiccated coconut / 150g freshly grated coconut

75g MA’S Kalupol Curry Paste

500g chicken cut into medium size pieces

(we like to use thigh meat)

300g onion, finely chopped

400ml MA’S Classic Coconut Milk

Step 1

Toast the coconut over medium heat and keep stirring until it is dark golden brown. Put aside.

Step 2

Heat curry paste, chicken, onion & coconut milk into a pan, mix well and bring to a boil.

Step 3

Add the toasted coconut and stir well. Then reduce the heat to a simmer.

Step 4

Simmer for 30 minutes. Traditionally this has a thick gravy where the oil has separated from the coconut milk.