)
Serves two Goons. Or three normal people.
-
6 chicken thighs/drumsticks, skinned.
-
1 small onion sliced,
-
1 red chilli, chopped and deseeded
-
2 tbsp roasted sri lankan curry powder,
-
5 inch piece of rampeh (aka screwpine, aka pandan) leaf
-
1 clove garlic, crushed
-
1-2 cubic inches ginger, crushed
-
half can of coconut milk, or equivalent powdered
-
200ml chicken stock (not heavily flavoured by herbs)
-
2 tsp hot chilli powder,
-
1-2 tsp paprika (to add colour-optional),
-
half a tablespoon tomato paste,
-
squeeze of lime
-
Fry the onion, garlic, ginger, chilli and curry powder together until the onion has softened slightly.
-
Add the chicken pieces and stir to coat with the spices. Fry for 1-2 minutes to brown the meat.
-
Add the stock, coconut milk and chilli powder . Simmer until the sauce has thickened a little and the chicken and onion are totally cooked.
-
Stir in the paprika and the tomato paste. Taste and add salt and pepper as necessary. Just before serving add a squeeze of lime.
-
Serve with kiribath and a vegetable or lentil curry.
Serves two Goons. Or three normal people.
-
6 chicken thighs/drumsticks, skinned.
-
1 small onion sliced,
-
1 red chilli, chopped and deseeded
-
2 tbsp roasted sri lankan curry powder,
-
5 inch piece of rampeh (aka screwpine, aka pandan) leaf
-
1 clove garlic, crushed
-
1-2 cubic inches ginger, crushed
-
half can of coconut milk, or equivalent powdered
-
200ml chicken stock (not heavily flavoured by herbs)
-
2 tsp hot chilli powder,
-
1-2 tsp paprika (to add colour-optional),
-
half a tablespoon tomato paste,
-
squeeze of lime
-
Fry the onion, garlic, ginger, chilli and curry powder together until the onion has softened slightly.
-
Add the chicken pieces and stir to coat with the spices. Fry for 1-2 minutes to brown the meat.
-
Add the stock, coconut milk and chilli powder . Simmer until the sauce has thickened a little and the chicken and onion are totally cooked.
-
Stir in the paprika and the tomato paste. Taste and add salt and pepper as necessary. Just before serving add a squeeze of lime.
-
Serve with kiribath and a vegetable or lentil curry.
Hi there
I recently had this in a ceylonese restaurant in Liverpool (Coriander). 2 questions:
1 can you use kevra water (screwpine essence) instead of the rampeh leaves?
2 The version I had used a lot of tamarind, the curry was fairly sour. Do you have a version of the recipe using that?
Cheers
JC
Comment by Johnny — February 26, 2007 @ 6:34 pm