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June 21, 2006

Filed under: Uncategorized — ros @ 8:56 am



Serves two Goons. Or three normal people.

  • 6 chicken thighs/drumsticks, skinned.
  • 1 small onion sliced,
  • 1 red chilli, chopped and deseeded
  • 5 inch piece of rampeh (aka screwpine, aka pandan) leaf
  • 1 clove garlic, crushed
  • 1-2 cubic inches ginger, crushed
  • half can of coconut milk, or equivalent powdered 
  • 200ml chicken stock (not heavily flavoured by herbs)
  • 2 tsp hot chilli powder,
  • 1-2 tsp paprika (to add colour-optional),
  • half a tablespoon tomato paste,
  • squeeze of lime
  1. Fry the onion, garlic, ginger, chilli and curry powder together until the onion has softened slightly.
  2. Add the chicken pieces and stir to coat with the spices. Fry for 1-2 minutes to brown the meat.
  3. Add the stock, coconut milk and chilli powder . Simmer until the sauce has thickened a little and the chicken and onion are totally cooked.
  4. Stir in the paprika and the tomato paste. Taste and add salt and pepper as necessary. Just before serving add a squeeze of lime.
  5. Serve with kiribath and a vegetable or lentil curry.

    1 Comment »

    1. Hi there

      I recently had this in a ceylonese restaurant in Liverpool (Coriander). 2 questions:
      1 can you use kevra water (screwpine essence) instead of the rampeh leaves?
      2 The version I had used a lot of tamarind, the curry was fairly sour. Do you have a version of the recipe using that?

      Comment by Johnny — February 26, 2007 @ 6:34 pm

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