Going with that Sri Lankan theme again, this is to go with the Pol Roti from my previous post. I am doing 4 dishes, and maybe some rice as it helps tone down the heat a bit. Lots of spice in this one – NOT for those who don’t like chilli!
Speaking of chilli, these recipes call for green chillis as they are apparently hotter than red. I bought a ton of them, and a couple of reds – the green doesn’t seem that hot to me – either they’re NOT – or.. I’m getting so used to it that I can’t tell. The grocery shopping over the last few days has been very interesting and fun! Please note I have made double the quantity.
I chose to use my scanpan for this one – amazing kitchen piece I cannot live without!
Link is below, and a list of the ingredients required to make this yummy dish!
The final product is quite ‘wet’, and also there is a lot of oil that will float to the top. Some choose to remove a bit of the oil, which can be easily done after it has cooled, before reheating. I have cooked this ahead so it has time to rest in the fridge and infuse all the flavours. The sauce will thicken after cooling also.
I have only used chicken legs and did not remove the skin. It’s the skin that produces a lot of the oil. In the video the chef has removed the skin on some parts of his chicken.
He also says to take it easy on the salt 😉
This is a VERY strong, hot curry – it’s going to be even stronger ‘on the day’ no doubt, but it’s creamy and delicious! Definitely thinking some coconut rice is going to be needed 😉
Here is the link to watch how it’s done: Sri Lankan Chicken Curry
The instructions I have written on the images are taken from that video (by Aasai Rasai)
Ingredients list for HALF the size of my dish:
- 3 legs
- 1 onion, chopped
- 1 tomato, chopped
- curry leaves
- 4tb oil (I used evoo)
- 1 1/2 c water
- cinnamon powder
- 1/4 tsp turmeric
- 3 green cardamoms
- 3 cloves
- 1/2 c yoghurt
1tsp each of:
- powdered coriander
- curry powder (I used double – and two types – roasted and normal curry powders
- cracked pepper
1/2 tsp each of:
- fennel seeds
- dry red chilli flakes
Results of the tasting at work will be revealed in due course.