Sri Lankan-style Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 1 small chicken (jointed)
- 1 bay leaf
- 1 large Eggplant (cut into even sized chunks)
- 1.333 cups Oil
- 1 tsp pink peppercorns (crushed)
- 1 tsp paprika
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Madras curry powder
- ½ tsp ground Nutmeg
- salt
Preparation steps
1.
Heat the sunflower oil in a casserole dish over a moderate heat until hot.
2.
Season the pieces of chicken, then sear well until golden brown in colour all over.
3.
Remove the chicken from the dish once seared and add the pieces of aubergine and reduce the heat a little. Sprinkle over the ground spices and add a little salt.
4.
Stir well, then add the coconut milk and the bay leaf.
5.
Bring to the boil, whisking as you do, then add the chicken back to the dish. Reduce to a simmer and cook gently for 30-35 minutes until the chicken is cooked through and the sauce has reduced by at least half.
6.
Adjust the seasoning with salt if necessary. Stir through the pink peppercorns before serving.
