This chicken masala combination is extracted from the SriLankan cuisine.
It has the slight taste of the’ ambulthiyal dish.’
Let’s get into the recipe rightaway!
500 gm chicken
2 onions sliced
1-2 inch cinammon pieces
salt to taste
1.5 tsp.garam masala powder
1 tblsp.grated jaggery
For the curry paste
1 tblsp.chilli powder
1 tblsp.coriander powder
1/4 cup coconut
1 tblsp.raw rice
6 pips garlic
1 tsp cummin seeds
a small piece of tamarind (size of half lime)
1 tblsp oil
Heat oil ,add the sliced onions till brown with cinammon ,add the chicken pieces with salt
and allow to cook in its juice ,while you prepare the paste.
In a separate pan heat oil add coconut,peppercorns rice and garlic and roast .When you see
the rice turning light brown add the rest of the spices(listed under curry paste),and roast
till brown not burnt.
Grind the roasted ingredients to a fine paste .
Add the paste now to the chicken with half cup water and simmer till the chicken is
tender,and you see oil coming out,and the chicken is well blended with the masala.
Add the jaggery.
Garnish with curry leaves.
Variations: You could use the same recipe to make prawns,fish ,or any sea food.
Lamb liver,and brain will also be very good.
Can be served with any type of rices ,rotis or any type of meal.