Sri Lankan Devil's Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 410410 cal |
| pro | 25 g25g pro |
| total fat | 27 g27g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 18 g18g carb |
| fibre | 3 g3g fibre |
| chol | 105 mg105mg chol |
| sodium | 553 mg553mg sodium |
| potassium | 745 mg745mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1818 iron |
| vit A | 1919 vit A |
| vit C | 3838 vit C |
| folate | 1717 folate |
Ontario
This dish comes from Ontario's large South Asian community. Look for curry leaves in Asian markets (freeze leftovers in a resealable bag for up to three months). If you can't find them, this dish is still tasty without them. Serve with steamed basmati rice.
Ingredients
- 8 chicken drumsticks 8 chicken drumsticks
- 3/4 tsp salt 3/4 tsp salt
- 1/2 tsp turmeric 1/2 tsp turmeric
- 1/4 cup malt vinegar 1/4 cup malt vinegar or cider vinegar
- 4 tsp tomato paste 4 tsp tomato paste
- 2 tsp granulated sugar 2 tsp granulated sugar
- 1 tsp cayenne pepper 1 tsp cayenne pepper
- 1 large clove garlic , minced1 large clove garlic, minced
- 1/2 tsp hot paprika 1/2 tsp hot paprika
- 5 dried red hot peppers 5 dried red hot peppers
- 3 tbsp vegetable oil 3 tbsp vegetable oil
- 2 cups chopped onion 2 cups chopped onion
- 3 green onions , cut in large chunks3 green onions, cut in large chunks
- 1 red finger hot pepper , thinly sliced1 red finger hot pepper, thinly sliced
- 1 green finger hot pepper , thinly sliced1 green finger hot pepper, thinly sliced
- 10 fresh curry leaves 10 fresh curry leaves
- 1 cinnamon stick 1 cinnamon stick
- 2 cups chopped tomato 2 cups chopped tomato
Preparation
Stir together vinegar, tomato paste, sugar, cayenne pepper, garlic, paprika, remaining salt and 1/4 cup water. In mortar with pestle, pound dried hot peppers until broken. Set hot peppers and vinegar mixture aside separately.
In wok or large skillet, heat 1 tbsp of the oil over medium heat; brown chicken, in batches if necessary, about 15 minutes. Transfer to plate.
Increase heat to medium-high; add remaining oil to pan. Sauté chopped onion until golden, about 5 minutes. Add pounded hot peppers; stir in green onions, red and green hot peppers, curry leaves and cinnamon; cook until vegetables are softened, about 2 minutes.
Add tomato; return chicken and any accumulated juices to pan. Stir in vinegar mixture; cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook until thickened, about 5 minutes.
Source : Canadian Living Magazine: October 2011
- Keywords : Dinner; South Asian; Fall; Stir Fry; Chicken; Garlic; Onions; Green onions; Tomatoes; 500 calories;
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