Saturday, October 31, 2009
Sri Lankan Chicken Curry & Rice Flour Rotti
This curry is very very delicious. An instant fav. We will make it again and soon I bet. Both it and the rice flour rotti are from this book.
Sri Lankan Chicken Curry-
3 Tbsp vegetable oil
2 onions, finely sliced
1" piece fresh ginger, chopped fine
2 cloves garlic, chopped
1/2 tsp. ground tumeric
1 tsp. chili powder
2 tsp. ground garam masala
400g boneless, skinless chicken breast, cut into bite size pieces
3/4 cup coconut milk
2 tomatoes, quartered
salt, to taste
1. Heat the oil in a med. saucepan, add the onions and cook until golden brown. Add the ginger. garlic and ground spices. Mix for 1 minute, then add chicken. Cook, stirring, over medium heat for 5 minutes.
2. Pour in 1 1/4 cups water. Bring to boil, reduce heat, cover and cook for 10 minutes.
3. Turn down heat to lowest, add the coconut milk. Cook for another 10 minutes or until chicken is cooked through. Stir in tomatoes and salt to taste. Cook for 5 more minutes. Serve with rice or rotti. Nice with mango chutney.
2 cups rice flour
50g freshly grated coconut (or dried coconut)
2 Tbsp cilantro chopped fine
10 curry leaves chopped fine
2 green chilies, chopped fine
2 1/2 shallots, very finely sliced
10 cashew nuts, roasted and ground
salt, to taste
vegetable oil for frying
1. Put all of the ingredients in a large bowl and mix well. Make a well in the center and gradually (slowly) stir in 1 to 2 cups of water until it forms a soft dough. With floured hands, knead the dough to mix and shape into small balls.
2. Roll out balls on a surface dusted with rice flour to make discs as thin as possible. Leave to rest for 10 minutes.
3. Heat a large frying pan and coat the bottom with oil. Place one disc of dough in the pan and cook for 2-3 minutes until golden brown. Turn over and brown the other side. Remove from pan and keep warm while cooking the remaining breads. Serve hot.