Srilankan Caramalized Coconut Chicken1
(59 ratings)
0 reviews so far
Description
A dish from Srilanka using chicken that is caramelized with a thick coconut sauce and a blend of spices.Pan fry the chicken Heat oil in a large skillet and marinate uncooked chicken with salt, pepper and turmeric powder. Once oil is heated over a medium to high flame, pan fry the chicken until you a get crispy brown color. Depending on the size of you chicken chunks this could take anywhere from 10 - 20 min. Making the Sauce Heat a another skilled with oil and add the anise seeds. Once they start to crackle and turn dark add the onions and cook until they begin to sweat. Add ginger/garlic paste, shrimp paste, coriander and cumin powder and cook the spices. Add a little water if the pan begins to go dry. After a couple of minutes mix in the coconut milk powder, ad half a cup of water and mix in the spices. Add the tomato puree and chili powder once the water starts to thicken a little and let cook on a low heat until the sauce thickens to the point where it adds a nice thick coating to your spoon. Salt to taste Transfer the sauce into the skillet with the chicken still pan frying and mix it in. Cover the pan and let the sauce mix with the oil coming out from the pan fried chicken. Let it cook for a further 5 min and the chicken will develop a nice caramelized glaze around it. Serve with rice or any plain flat bread
Ingredients
- → Corriader Leaves 1 Bunch.
- → Cumin Powder 2 Tablespoons.
- → Corriader Powder 2 Tablespoons.
- → Anise Seeds 1 Tablespoons.
- → Coconut Milk Powder 4 Tablespoons.
- → Ginger Garlic Paste 2 Teaspoons.
- → Onion 1 Large.
- → Chicken - cut in small chunks 1 Pound.
- → Chili Powder 1 Tablespoons.
- → Turmeric 2 Tablespoons.
- → Shrimp Paste 1 Teaspoons.
- → Tomato Puree 3 Tablespoons.
Directions
Pan fry the chicken Heat oil in a large skillet and marinate uncooked chicken with salt, pepper and turmeric powder. Once oil is heated over a medium to high flame, pan fry the chicken until you a get crispy brown color. Depending on the size of you chicken chunks this could take anywhere from 10 - 20 min. Making the Sauce Heat a another skilled with oil and add the anise seeds. Once they start to crackle and turn dark add the onions and cook until they begin to sweat. Add ginger/garlic paste, shrimp paste, coriander and cumin powder and cook the spices. Add a little water if the pan begins to go dry. After a couple of minutes mix in the coconut milk powder, ad half a cup of water and mix in the spices. Add the tomato puree and chili powder once the water starts to thicken a little and let cook on a low heat until the sauce thickens to the point where it adds a nice thick coating to your spoon. Salt to taste Transfer the sauce into the skillet with the chicken still pan frying and mix it in. Cover the pan and let the sauce mix with the oil coming out from the pan fried chicken. Let it cook for a further 5 min and the chicken will develop a nice caramelized glaze around it. Serve with rice or any plain flat bread