A few years ago, I had an exchange student from Sir Lanka who could cook really well. This is a lovely, warming dish that we cooked and ate together. Her version was extremely hot but I have reduced the chillie content to how we like it – medium but still enjoyable.
Ingredients
- 2 tbs cooking oil
- 100 g grated onion (one medium onion)
- 1 tbs garlic
- 1 tsp ground black pepper
- 1 tbs ginger
- 2lb chicken cut into 2inch pieces (washed and drained)
- 2 tsp salt (or to taste)
- 1 tsp red chillies (increase for more heat!)
- half tsp tumeric
- 1 tsp ground dry coriander
- 4 whole small green cardamom
- 1.5 or 2 cups coconut milk
- 2 tbs lime/lemon
- 4 tbs fresh sliced green coriander
Method
- Place oil, onion and garlic in saucepan, brown slightly, add black pepper, fry together add ginger and keep stirring. Add half a cup of water, turn the heat to low and cook for 10 mins, stirring once or twice.
- Add chicken pieces, salt, turmeric and red chillies, mix together.
- Cook covered on low heat for 5mins, remove cover, stir well and cook without covering until the juices dry off.
- Add coconut milk, cardamoms, dry coriander and half cup water, simmer uncovered on low heat for 10mins or until chicken is cooked through.
- Add lime/lemon juice and coriander, mix once, remove into a long deep serving dish.
- Serve with plain rice, naan or French bread/bloomer.
Sprinkle with thickly chopped red chillies/peppers and sliced tomatoes for effect.
