Srilankan Caramalized Coconut Chicken
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Author sanjofwar Yield No Value
Published Nov 5, 2009 Cooking Time 20 Minutes
Recipe Type Non Veg-Main Preparation Time 5 Minutes
Ingredient Chicken Standing Time 20 Minutes
Description: A dish from Srilanka using chicken that is caramelized with a thick coconut sauce and a blend of spices.

Recipe of Srilankan Caramalized Coconut Chicken

Ingredient Name Quantity Unit
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
Posted Nov 5, 2009

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