Braised Village Red Chicken Curry with Pol Roti, Kochchi or Coconut Sambal & Ginger tea


Would you like to delve into the fiery world of spicy Sri Lankan cuisine? Red Chicken Curry served with pol roti, kochchi or coconut sambol is sure to leave a mark on your taste buds indeed and is often an item on the menu at Habarana Village by Cinnamon and many other Habarana restaurants. But if you’d like to try your hand at whipping up this Lankan favourite, why not give it a go?

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

Coconut Sambol

Pound onions, tomato, chilli flakes, paprika and half of the green chillies in a pestle and mortar until it becomes a fine paste.

See the full directions on my site


214% DV

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171% DV

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