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Sir Lankan Chili Chicken Recipe


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     Sir Lankan Chili Chicken

Category   Entrees - Maindishes
Sub Category   None

2 onions
4 cloves garlic
2 to 4 green chilies (or choice of heat)
1-2 inch knob of ginger thinly sliced
2 T butter (i use a mix of butter and olive oil)
2 T curry powder
2 T chili powder
2 lemon grass stalks bruised ( I used zest of a whole lemon)
1/2 tsp cinnamon
1/2 tsp cardamom
For the Chicken- 8 thighs or drum sticks. (I remove skin and excess fat)
2 red peppers chopped
1 28 oz can diced tomatoes
2 tsp of salt. Start with less and ajust
To finish- 14 oz can coconut milk
zezt and juice of 1 lemon or to taste
handful or two of fresh cilantro
(I somtimes and a couple handfuls of spinach)

In a food processor pulse ginger and garlic then add onions and chilies. Melt butter and oil together over med heat. Add in onion mixture and curry powder, chili powder, lemon grass or zest, cinnamon and cardamom. Cook stirring often for 5 min or so. Add in chicken, tomatoes, peppers and salt. Bring to a furious boil. Reduce heat to med low or low to a simmer. 45 to 60 min.
To finish the chicken, stir in coconut milk lemon zest and juice of lemon. Taste first as it may be lemony enough from the cooked zest, and chopped cilantro. Spinach if using) Serve over basmati rice. Garnish with a few sprigs of cilantro.
Rice- 1 c basmati rice, 2 c water, 1/2 tsp salt. Combine the rice water and salt in a small pot. Bring to a slow steady simmer. Cover tightly and cook till tender. Approx 20 min. Remove from heat and let rest for 5 min with lid on.

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