I once had a stop over in Colombo while travelling from Bangkok to Bombay. I was delighted with the local cuisine. It was a delightful combination of Indian and thai flavours. The combination of lemongrass, lime leaves and curry leaves make this dish truly special. It is very easy to prepare.
6 chicken fillets, cubed
2 bay leaves
2 cinnamon sticks
4 lime leaves
1 onion, finely chopped
2 stalks lemongrass, slit lengthwise
2 sprigs curry leaves
1 Tbsp crushed garlic
1 tsp crushed ginger
3 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
2.5ml tumeric powder
1 tsp magic masala, optional
2 tomatoes, skinned and chopped
400ml coconut milk, Mae Ploy/Aroy D
Salt to taste
Fresh coriander to garnish
Heat oil in a pot and fry bay leaves and cinnamon sticks until fragrant. Add onion and sauté until they are golden brown. Add lemongrass, powdered masalas, curry leaves and crushed ginger and garlic. Stir for a few seconds taking care to not burn the spices. Add the cubed chicken fillets. Coat the chicken in the fried masala. Add salt. Once the chicken has been evenly coated with the spice mix, add the chopped tomatoes. Cook until the tomatoes dissolves. If the chicken begins to stick to the pot, add 125ml hot water. Once the tomato has been cooked and the mixture looks thick and smooth, add coconut milk and reduce heat. Simmer for 5 – 10 minutes. Garnish with fresh coriander. Serve with Spekko White, Basmati or Long Grain Rice.
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Yudhika recommends Spekko Basmati Aromatic Indian Rice for this dish because
Spekko Basmati Aromatic Indian Rice is the perfect rice for Indian or Middle Eastern dishes. The grain is pure and unlike many competitor products is never mixed with any other look-alike rice grain. Spekko Basmati is pure Basmati- a great way to distinguish a pure Basmati from another is the grain itself- upon cooking, it must always double in length.
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