Braised Village Red Chicken Curry

67

With Pol Roti, Kochchi or Coconut Sambal & Ginger tea

Pol Roti:
3 1/3 cups Flour ( Measured by spoon and level method )
1 2/3 cup Shredded coconut
1 1/4 teaspoons Salt
1/2 cup Red onion ( Chopped )
3 Green Chilli ( Halved and sliced finely )
1/2 cup Cocunut Milk
1/2 cup Water
Braised Village Red Chicken Curry:
3 tablespoons Coconut Oil
1/2 Onion yellow or red ( diced or sliced )
4 Garlic Cloves ( Minced )
1 piece Ginger ( Minced )
20 Curry Leaves ( or 2 bay leaves )
2 1/2 Tablespoons Roasted Sri Lankan curry powder
1 stick Cinnamon
1/2 teaspoon Salt
1 teaspoon Cayenne pepper or chilli powder ( Less if you like it less spicy )
1 tablespoon Paprika ( Not smoked or sweet )
2 lbs chicken, whole chicken ( Cut into sections or any bone-in chicken thigh or leg pieces, Large pieces should be cut in half )
2 serrano peppers or regular green chilli ( Cut lengthwise with or without seeds )
3 Tomatoes ( Cut into cubes )
2 teaspoon Brown Sugar
2 teaspoon Apple cider vinegar
1/2 cup Coconut milk
1/2 cup Water
Coconut Sambol:
100 g Coconut ( Grated )
1 Red onion ( Diced )
2 teaspoon Chilli flakes or Kochchi
1 Small Tomato ( Diced )
1 teaspoon Paprika
1/2 green chilli ( Finely sliced )
lime juice, to taste plus a lime wedge to garnish
salt to taste

Add coriander, cumin, peppercorns, fennel, cardamom and 15 curry leaves into a skillet. Heat while stirring for about 5-8 minutes until the spices are well toasted and fragrant.

Once done, add the...
See the full directions on my site

Nutritions

Calories
3468

Sodium
5148mg
214% DV

Fat
177g
273% DV

Protein
85g
171% DV

Carbs
460g
156% DV

Fiber
69g
279% DV

Just like your favorite decadent spinach and artichoke dip, this cheesy Spinach Artichoke Chicken Casserole is rich, creamy, and full of garlicky flavor! With three different types of cheese, pasta, chicken, artichoke hearts, fresh spinach, Alfredo sauce, and a buttery Parmesan breadcrumb topping, this dish is an easy dinner that tastes like a special restaurant meal. Serve the casserole with a simple green salad and a side of garlic bread for the ultimate family supper!

4 oz dry penne pasta
15 oz jar Alfredo sauce
8 oz cream cheese
2 t minced garlic
2 T red wine vinegar
1 t grated lemon zest ( plus 1 T lemon juice )
1/4 t ground black pepper
2 c cooked shredded chicken
2 cans quartered artichoke hearts ( 14 ounces each )
2 c fresh baby spinach
1/2 c shredded mozzarella cheese
1/3 c Italian seasoned panko breadcrumbs
1 ounce grated Parmesan cheese
1 T salted butter
6
  • Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.
  • Cook the pasta in a large pot of salted boiling water, according to...
    See the full directions on my site
Nutritions

Calories
807

Sodium
843mg
35% DV

Fat
44g
67% DV

Protein
53g
107% DV

Carbs
43g
14% DV

Fiber
17g
70% DV