Sri Lankan Chicken Palandi Recipe
Published on Thursday, February 14, 2019 | Category: Recipes
Crisp and golden brown on the outside and soft and succulent inside, this wonderfully textured and flavoured Sri Lankan Chicken Palandi recipe is going to become a favourite among families on special occasions. For those looking for a Sri Lankan food recipes that is different, this dish fits the bill perfectly!
- 500g chicken, diced
- 2 eggs
- 2 tablespoons oil
- 3 tomatoes, diced
- 2 tablespoons yoghurt
- 1/2 cup thick coconut milk
- Curry Leaves
- Green chillies
- 1 large onion, chopped
- 1 tablespoon garlic and ginger paste
- Coriander powder
- Cumin powder
- Turmeric powder
- Crushed pepper
- Fenugreek and cardamom seeds
- Salt to taste
Start off by seasoning the chicken pieces well with salt and ginger, garlic paste and set aside for at least an hour. Next, in a large pan, heat a tablespoon of oil and fry the seasoned chicken pieces well until crisp and golden brown. Transfer the cooked chicken to another bowl once done.
In the same pan, add another tablespoon of oil and add in the curry leaves, chopped onions, diced tomatoes, cardamom and fenugreek seed and saute well for several minutes or until the onions start getting translucent.
Add in the yogurt to the fried chicken and mix well, making sure each piece of chicken is well coated. Next, return the chicken to the pan and mix well with the other ingredients. Add in all the spices according to taste and add in the green chilies as well. Cook until the chicken has absorbed all the flavours well.
Allow to cook for about three or five minutes and add in the thick coconut milk. Let the curry cook until the coconut milk is well absorbed and there is no gravy left. In a separate bowl, beat the eggs with salt and pour over and around the chicken. Let the eggs cook for a couple of minutes and turn of the heat.
Serve hot with rice, fresh bread or soft, fluffy naan rotti.