A one pot wonder from Sri Lanka where all you have to do is load up your pot with a bunch of amazing spices and chicken then wait for it to cook. Oh and it fills your house with most incredible aromas of the east! This was first introduced to me over two decades ago, when my 6 year old self was invited over to my mate’s house for dinner. This is a slightly modified version of his mum’s recipe in simpler ratios that I can usually remember off the top of my head.
Serves: 4 main portions
Prep Time: 10 minutes + optional marinating time – ideally overnight
Cooking Time: 60-120 minutes
Ingredients:
- 4 large chicken legs with thigh (or 8-10 drumsticks)
- 4 cardamom pods
- 4 cloves of garlic, minced
- 4 curry leaves
- 4 cloves
- 1 teaspoon salt
- 1 teaspoon hot chili powder
- 1 tablespoon curry powder
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- 1 thumb size piece/tablespoon fresh ginger, grated
- 1 cinnamon stick
- 3 tablespoons soy sauce
- 3 tablespoons white vinegar
- 3 tablespoons ketchup
Method:
- Dump all the ingredients in a large dutch oven or pot. Mix to combine well.
- Leave the chicken to marinate in the fridge for at least 30 minutes, ideally overnight.
- Take out the fridge and allow to come to room temperature for at least 30 minutes.
- Cook over a low heat with a closed lid for at least 60 minutes, stirring occasionally. Alternatively, cook in a preheated oven at 140 degrees Celsius for about 2 hours, basing every 30 minutes. Once the meat is easily falling off the bone, it is ready to serve.
- Serve with fluffy white basmati rice and freshly chopped coriander.
Notes:
Cooking times vary a bit depending on your stove or oven. Remember the aim to to cook this nice and slow. While I’ve never done it myself, I’m sure this can also be done in a slow cooker – it should take around 3-4 hours on “high” setting.
Food by Zac 