This easy recipe was taught to me by my Sri Lankan colleague, Sampathi Perera. Hope you will enjoy it as much as I did
Serves 2-4 people
- 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)
- 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.