Girls Dinner + A recipe: Chilli Sri Lankan Chicken
So on the weekend a few girls got together at one of our colleagues houses. We had a mini girl’s dinner at Sampathi’s house. We had lots of fun. Sampathi made us chilli Sri Lankan Chicken and a fried eggplant salad, she served this with pasta. It was really tasty.
The chicken was quite hot, I was sweaty and had a running nose all the time I was eating but it was delicious. The eggplant salad was also quite flavourful. The fried eggplants reminded me a bit of fried plantains they had a bit of sweetness that paired with the tanginess of the spring onions was fabulous. After dinner Tomoko gave us some Japanese sweets that are made from beans. VERY interesting. After dinneer we got into some mischief of taking photos and some of us tried fitting into Sampathi’s massive reed basket. The photos follow :- )
Do not worry the recipe is coming VERY soon
FINALLY the recipe 🙂
Ingredients
- 500 grams chicken on bone
- 4 tablespoons crushed garlic
- 2 teaspoon minced ginger
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ½ teaspoon tamarind paste (available at Nakumatt)
- 1 tablespoon French mustard
- 1 tablespoon coriander powder
- 1 tablespoon cayenne pepper (use more or less depending on your preference)
- 2 tablespoons turmeric
- 2 stalks of lemon grass (available at Nakumatt)
- 1 large onion, sliced
- 200 ml coconut milk (you can also use normal milk or a mixture of the two)
Instructions
Mix 2 tablespoons of garlic, 1 teaspoon ginger, cloves, cardamom, cinnamon, tamarind, mustard, coriander powder and turmeric. Marinate the chicken in this mixture for at least 30 minutes. Longer if possible.
Heat oil in a pan, add the onion. Cook till the onions are soft. Add the garlic, ginger, lemon grass and chillies. Cook till fragrant. Add the chicken. Mix well. Reduce the heat and cover the pan. Let the chicken simmer.
Add a little water if needed. Cook until almost cooked through about 15-20 minutes. Add the coconut milk. Taste and make sure the flavour is as spicy as you would like it, if not add some cayenne pepper. Let it simmer for 10 minutes till cooked.
HAPPY EATING!!!
If you do not have tamarind paste substitute with Vinegar (1 tablespoon vinegar for 1 tablespoon tamarind paste ) or lime juice ( 2 tablespoons tamarind paste for 1 tablespoon tamarind paste) mix this with a little brown sugar. You can also use Worcestershire sauce. With this substitutes the taste will not be exactly the same but its close enough You can substitute the lemon grass for lemon rind