Sri Lankan Chicken Omelets with Coconut Gravy

Ingredients:

1/2 Barbecued chicken

1 Large tomato, finely chopped

1 tablespoon Chopped fresh dill

8 Eggs

2 Spring onions, chopped

Coconut Gravy:

1 2/3 cups Coconut milk

1/2 teaspoon Ground turmeric

2 cm Fresh ginger grated

1 Cinnamon stick

1 tablespoon Lemon juice

Cooking Instructions:

Remove the bones from the chicken and shred the meat. Combine the chicken meat, tomato and dill in a bowl. Whisk the eggs and spring onion together in a large jug. Cook a quarter of the egg mixture in a lightly greased 25cm nonstick frying pan. When the omelet is cooked, place a quarter of the chicken mixture in the centre and fold in the 4 edges to form a parcel. Carefully transfer the omelet to a plate and repeat with the remaining mixture. Serve with coconut gravy. To make the coconut gravy : Place all the ingredients in a small pan and simmer for 15 minutes or until the gravy thickens slightly.

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