vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Srilankan Caramalized Coconut Chicken

Srilankan Caramalized Coconut Chicken
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Shish Kabab

Shish Kabab

How to makeShish Kabab ?How to cookShish Kabab ?Learn the recipeShish Kabab by vahchef.F...

Bhangda Chicken

Bhangda Chicken

Great to eat, easy to cook. A ten year old can do it in no time....

egg indad

Egg Indad

How to makeegg indad?How to cookegg indad?Learn the recipeegg indadby vahchef.For all re...

Menchi Katsu

Menchi Katsu

How to makeMenchi Katsu?How to cookMenchi Katsu?Learn the recipeMenchi Katsuby vahchef.F...

crispy chiken

Crispy Chiken

it is best,easy,good 4 tea time,or specially 4 guest...

Srilankan Caramalized Coconut Chicken Recipe, How To Make Srilankan Caramalized Coconut Chicken Recipe

A dish from Srilanka using chicken that is caramelized with a thick coconut sauce and a blend of spices.

About Recipe

How to make Srilankan Caramalized Coconut Chicken

(42 ratings)
0 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Srilankan Caramalized Coconut Chicken
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 05, 2016


Ingredients used in Srilankan Caramalized Coconut Chicken
• 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.
Method:
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





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter