What you'll need:

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• 1 kg Diced Chicken
• 240 ml Coconut Milk
• Basmati Rice, as required

Suggested Cooking Instructions:

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1. Heat oil in a medium saucepan. Add diced meat and cook on high until sealed.
2. Add Passage to Sri Lanka Coconut and Cashew Chicken Simmer Sauce. Mix well.
3. Cover and simmer on low heat for 30 minutes or until chicken is cooked through. Stir occasionally.
4.  Add coconut milk and bring back to boil.
5. Remove from heat and serve hot with steamed Basmati rice.

Chef's Suggestions:

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Serve with some lightly fried okra and onions.