This Sri Lankan chicken recipe comes from Sri Lanka: The Cookbook (£20, Frances Lincoln) by husband and wife team Prakash Sivanathan and Niranjala Ellawala, both born in Sri Lanka to Tamil (Prakash) and Sinhalese (Niranjala) families. For many years the couple ran a Sri Lankan restaurant in North London and they now work as cookery teachers. Photographs by Kim Lightbody
Find out more about Sri Lankan food in Prakash and Niranjala’s guide.
- 100
- Total time 1 hours 20 minutes
- Note + marinating
- Difficulty Easy
Ingredients
- chicken thighs 8, skinned
- onion ½, quartered
- garlic 5 cloves
- ginger 1.5cm piece
- chilli powder 1 tbsp
- ground cumin ½ tbsp
- ground coriander ½ tsp
- ground turmeric 1 tsp
- black peppercorns 5
- soy sauce 2 tbsp
- caster sugar 1 tbsp
- vegetable oil 90ml
- tomato ketchup 4 tbsp
- lime ½, juiced
- sea salt 1 tsp
- bay leaves 2
Method
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Step 1
Put all the marinade ingredients into a food processor and whizz until you have a coarse paste. Put the chicken into a shallow ovenproof dish and pour over the marinade. Mix well, cover and marinate for 30 minutes.
Step 2
Heat the oven to 180C/fan 160C/gas 4. Cover the dish with foil, poke several large holes in it and bake for 60 minutes until the chicken is cooked and the sauce has reduced.
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