About Deema Spice
Deema's Sri Lankan Curry Spices consists of our own unique blend curry spices so you can enjoy the delicious taste of a home-cooked, heart warming Sri Lankan curry.
This one blend is ideal for meat, fish, prawns or vegetable curries. Enjoy the recipes in this blog and in the pack. If you can't find Deema's Sri Lankan Curry Spices in a shop near you, please email: email@example.com and we will help get you one. Why not visit us on facebook as well.
Buy two packs for £6.
One pack cooks two curries for two people. Please note that though there are no nuts in the blend, it is made in a nut lover’s kitchen. It is gluten free, as far as we are aware.
For just £8 each, our Christmas gift bags include 2 packs of Deema's Sri Lankan Curry Spices in a lovely re-useable just bag and a special recipe card for making curry with turkey leftover and the price includes postage but not the holly!And if you pre-order 2 gift bags, the price is £15. Order today!
Thanks for the great product artwork and design from Megan Lomax at Rubbaglove & RRDCreative.
Sunday, 4 November 2012
Spicy Roast Chicken
All you need is a bird, 4 tablespoons of Deema's curry spices, salt and ground pepper to taste, roughly 50g butter and some leftover white wine.
Preheat the oven to 200C/400F/Gas 6.
Melt the butter, add the spices, salt and pepper and make into a paste. Then spread this spicy paste all over the bird. It needs to cover the bird.
Cover the chicken loosely with foil and roast in the oven for 30 minutes. After 30 minutes, remove the foil, add the white wine and roast for another 20-30 minutes and reduce the temperature to 160C-180C/320F-350F/Gas 3-4.
It's fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.
Serve with vegetables or salad, bread or rice.