Braised Village Red Chicken Curry

amaya
April 28, 2022
70

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