Braised Village Red Chicken Curry with Pol Roti
Kochchi or Coconut Sambal & Ginger tea
- 3 ⅓ cup flour measured by spoon and level method
- 1⅔ cup shredded coconut
- 1 ¼ tsp salt
- ½ cup chopped red onion
- 3 long, green chilli halved and sliced finely (de-seed the green chilli if you don’t want the heat)
- ½ cup coconut milk
- ½ cup water
- Add all the dry ingredients into a bowl along with the chopped onions and mix well.
- Gradually add water and coconut milk and knead the dough until thick.
- Separate the dough into medium-sized balls.
- Heat the skillet/roti thatiya. Flatten the balls of dough on an oiled surface and place on the heated skillet/roti thatiya. Bake both sides until brown spots appear
Braised Village Red Chicken Curry
- 2 – 3 tbsp coconut oil
- ½ onion yellow or red, diced or sliced
- 4 garlic cloves minced
- 1-inch ginger minced
- 20 curry leaves or 2 bay leaves
- 2 ½ tbsp roasted Sri Lankan curry powder
- 1 cinnamon stick
- ½ tsp salt plus more to taste
- 1 tsp cayenne pepper or chilli powder (less if you like it less spicy)
- 1 tbsp paprika (not smoked or sweet)
- 2 lbs chicken, whole chicken cut into sections or any bone-in chicken thigh or leg pieces (large pieces should be cut in half)
- 2 serrano peppers (or regular green chilli) cut lengthwise, with or without seeds
- 3 tomatoes cut into cubes
- 2 tsp brown sugar
- 2 tsp apple cider vinegar
- ½ cup coconut milk
- ½ cup water
- Add coriander, cumin, peppercorns, fennel, cardamom and 15 curry leaves into a skillet. Heat while stirring for about 5-8 minutes until the spices are well toasted and fragrant.
- Once done, add the spice into a grind and grind well into a powder. Set aside the curry powder.
- Pour some oil into a heavy pot/pan and heat it, add onions, ginger and garlic and cook while stirring until onions are soft.
- Add in the toasted curry powder, turmeric, salt and paprika. Stir on the heat for about 2-3 minutes.
- Throw in the tomatoes, remaining curry leaves and chilli and mix well.
- Next, add the chicken and stir well.
- Add pandan, cinnamon and lemongrass and stir over medium heat. Add water, cover and let the chicken cook while stirring occasionally.
- Once done, add the coconut milk and cook while stirring occasionally for about 20 minutes or until the chicken is cooked and the sauce is thick.
- 100g of coconut, grated
- 1 red onion diced
- 2 tsp chilli flakes or Kochchi
- 1 tomato, small, diced
- 1 tsp paprika
- 1/2 green chilli, finely sliced
- lime juice, to taste, plus a lime wedge to garnish
- salt, to taste
- Pound onions, tomato, chilli flakes, paprika and half of the green chillies in a pestle and mortar until it becomes a fine paste.
- Add the paste and lime juice to the coconut and mix well.
- Garnish with the remaining green chilli and lime wedge.
Visit >>> https://tinyurl.com/y64e7hmo
Top Arabic Dishes to Savour – Delectable Discoveries in the Middle East
- Appetizers (5)
- Arab (17)
- Bars (20)
- Burmese (6)
- Café (9)
- Casual Dining (7)
- Chinese (21)
- Coffee House (16)
- Desserts (3)
- Destination Dining (46)
- Diner (8)
- Family Restaurants (9)
- Fast Food (4)
- Fine Dining (420)
- Food Facts (37)
- Healthy Food (15)
- Hong Kong (9)
- Indonesian (12)
- Italian (2)
- Japanese (7)
- Main Dishes (18)
- Maldivian (29)
- Miscellaneous (1)
- Miscellaneous Topics (299)
- Palate (4)
- Recipes (25)
- Restaurants (96)
- Sea Food (20)
- Singaporean (12)
- Sri Lankan (44)
- Steaks & Grill (18)
- Street Food Stalls (83)
- Thai (46)
- Types of Cuisines (45)
- Vegan (5)
- Vegetarian (1)
- Vegeterian (5)
- Vietnamese (11)
- Western (7)