Passport & Plate - Spicy Chicken with Potatoes
Sri Lanka | Friday, March 6, 2015 | 5 photos
Ingredients
6 Boneless skinless thighs, cut into pieces
5-6 whole garlics, peeled
A big piece of ginger , ground finely
1-2 large onions , sliced
4-6 tomatoes, sliced
1 piece of lemon grass, cut into three
22" piece of pandan leaf (rampe) , cut into small pieces
8-10 curry leaves
5" piece cinnamon
6 pieces of Garcinia (goraka)
6 cardamons, lightly bruised
I teaspoon black pepper powder
1 teaspoon chilli powder
2-3 teaspoons meat curry powder ( roasted curry powder )
1/4 teaspoon turmeric powder
3 medium sized potatoes
Salt to taste
4-6 ounces of butter or margarine
2 limes
How to prepare this recipe1.Place the washed and cut chicken in a bowl.
2.Add in the ginger , chilli powder, curry powder, pepper powder turmeric and salt.
3.Add in the garlic (whole) and the garcini (goraka) .
4.Mix well and set aside for 15 minutes.
5. Heat the butter or margarine in a large frying pan or wok until it has melted.
6.Then add in the onions , curry leaves, the pandan leaves , lemon grass, cinnamon and the tomatoes.
7.Stir well and cover with a lid and leave on slow fire for 5-10 minutes till you get a nice aroma.
8.Remove the lid and put in all the chicken.
9.Put a little water into the bowl and swivel it to get the spices off and pour over the chicken.
10.Mix lightly increase the heat until it starts to boil a little.
11.Reduce the heat immediately, put the lid back on and simmer till the chicken is cooked.
12.Peel the potatoes and boil them separately.
13.Cut them lengthways and then into quarters and mix in with the chicken.
14.Take out the garcini, cinnamon,lemon grass and pandan leaves and discard.
15.Taste for salt and appropriate chilli Strength.
16.Transfer the chicken and potatoes into an appropriate dish.
17.Just before serving squeeze the juice of the two limes over chicken garnish with coriander leaves or parsley.
18.Serve with boiled rice.
19.ENJOY!
The story behind this recipeIn 1975 my father left Sri Lanka to work as an Expatriate in Malaysia. He was in charge of a 4000 acre cocoa and coconut plantation. We had lots of visitors that stayed with us over the years and entertaining became part of our life.
My mother, a self taught, great cook hand wrote her recipes which she referred to as her "bible". After I got married I appreciated the value of cooking and thanks to my mother I got a passion for it.
One guest in particular who is a very close friend of the family spent many holidays with us on the plantation. He ran his family jewellery business in Galle, Sri Lanka and offered to design a setting for my birthstone, Opal. I was not in a hurry for them until I had my two daughters in 1993 and 1996. A few years later I called him up and asked him to make a start on designing the Opals.
He was working in his shop the day The Asian Tsunami struck in December 2004. Galle was severely hit and my friend lost his entire shop that Boxing Day including the Opals. Sadly he lost a few of his family and friends, but by a miracle he survived as the massive wave carried him at speed and left him clinging onto a branch for his dear life on top of a coconut tree until the wave disappeared.
He taught my mother this particular chicken recipe which has become a family favourite. The minute I start to cook it, it transports me back to my childhood. In fact if my children are around they would just walk into the kitchen inhaling all the lovely aromas and say "Gosh, it smells like Sri Lanka".
Till to date when I speak to him he apologises for losing my Opals to which I swiftly reply that I much prefer his Spicy Chicken recipe than the Opals anyway.
