Pol Roti

Ingredients

 

  • 3 ⅓ cup flour measured by spoon and level method
  • 1⅔ cup shredded coconut
  • 1 ¼ tsp salt
  • ½ cup chopped red onion
  • 3 long, green chilli halved and sliced finely (de-seed the green chilli if you don’t want the heat)
  • ½ cup coconut milk
  • ½ cup water

 

Method

  1. Add all the dry ingredients into a bowl along with the chopped onions and mix well.
  2. Gradually add water and coconut milk and knead the dough until thick.
  3. Separate the dough into medium-sized balls.
  4. Heat the skillet/roti thatiya. Flatten the balls of dough on an oiled surface and place on the heated skillet/roti thatiya. Bake both sides until brown spots appear

 

Braised Village Red Chicken Curry

Ingredients

 

  • 2 – 3 tbsp coconut oil
  • ½ onion yellow or red, diced or sliced
  • 4 garlic cloves minced
  • 1-inch ginger minced
  • 20 curry leaves or 2 bay leaves
  • 2 ½ tbsp roasted Sri Lankan curry powder
  • 1 cinnamon stick
  • ½ tsp salt plus more to taste
  • 1 tsp cayenne pepper or chilli powder (less if you like it less spicy)
  • 1 tbsp 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 tsp brown sugar
  • 2 tsp apple cider vinegar
  • ½ cup coconut milk
  • ½ cup water

 

Method

  1. 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.
  2. Once done, add the spice into a grind and grind well into a powder. Set aside the curry powder.
  3. Pour some oil into a heavy pot/pan and heat it, add onions, ginger and garlic and cook while stirring until onions are soft.
  4. Add in the toasted curry powder, turmeric, salt and paprika. Stir on the heat for about 2-3 minutes.
  5. Throw in the tomatoes, remaining curry leaves and chilli and mix well.
  6. Next, add the chicken and stir well.
  7. Add pandan, cinnamon and lemongrass and stir over medium heat. Add water, cover and let the chicken cook while stirring occasionally.
  8. Once done, add the coconut milk and cook while stirring occasionally for about 20 minutes or until the chicken is cooked and the sauce is thick.

 

Coconut Sambol

 

Ingredients

  • 100g of coconut, grated
  • 1 red onion diced
  • 2 tsp chilli flakes or Kochchi
  • 1 tomato, small, diced
  • 1 tsp paprika
  • 1/2 green chilli, finely sliced
  • lime juice, to taste, plus a lime wedge to garnish
  • salt, to taste

 

Method

  1. Pound onions, tomato, chilli flakes, paprika and half of the green chillies in a pestle and mortar until it becomes a fine paste.
  2. Add the paste and lime juice to the coconut and mix well.
  3. Garnish with the remaining green chilli and lime wedge.

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