Tag Archives: Chicken dry roast recipe in Sri Lanka

Chicken Dry Roast Recipe in Sri Lanka

Chicken-dry-recipe-Sri-Lanka

INGREDIENTS

  • 1/2kg Chicken cut into medium size pieces

FOR MARINATION

  • 1/2tsp Red chilli powder
  • 1/2tsp Pepper Powder
  • 1/4tsp Turmeric powder
  • 1tsp Grated ginger & garlic each
  • Salt

FOR MASALA

  • 1cup Pearl onion sliced (measured before slicing)
  • 4medium Onion sliced finely
  • 1/2 – 3/4tbsp Grated ginger & garlic each
  • 5tsp Red Chilli powder
  • 1/2tsp Pepper powder
  • 1/2 – 3/4tbsp Coriander powder
  • 1/4tsp Turmeric powder
  • 1/2tsp Fennel powder
  • 1/2tsp Garam Masala
  • 1tsp Easter Meat Masala
  • 1med – big Tomato sliced
  • 1medium Potato cubed (refer notes)
  • 1cup Water
  • Salt
  • Coconut oil / ghee
  • Curry leaves

INSTRUCTIONS

Take the chicken which has been previously cubed into pieces. Mix together the marinade ingredients, until it forms a thick paste, leave aside for it to settle for a while, then add the chicken into the paste, ensuring that that each piece is coated well with the marinade – leave aside.

While the marinade is curing heat some oil in a pan, when the oil starts sizzling drop in the sliced onions. Ensure you keep stirring it so that the onions don’t get too brown. Once they have become a golden colour, add the grated/crushed ginger and garlic. Keep stirring for around 2-3 mins.  Then add the masala powder, blend well, leave on the stove for around 2 mins, until a layer of oil appears around it. Finally add the sliced tomato, salt, curry leaves and mix well. Once the tomatoes are well cooked, add the cubed potatoes and chicken, add water, mix well, reduce the flame, and leave it to simmer. Cover the pan while simmering in order to ensure that the potatoes and chicken are boiled well. Once the gravy has been absorbed into the piece, take off the fire.

This dish does not consist of gravy, rather the chicken and potato should be coated with the masala.

RECIPE NOTES

  1. In order to bring out an onion flavor, I have added more onions than stated in the recipe, caramelizing them well. Ensure that the onions are not over fried as this would end up giving the dish a bitter taste.
  2. In case the chicken been used is fatty, ensure that the quantity of water added is subsequently reduced.
  3. In order to get better cooking results of the potatoes, pre boil them and cut them into wedges and then add then to the chicken.
  4. Fried potatoe can be sued to garnish the dish.
  5. Ghee can be used instead of oil to add flavor to the dish.