Sri Lankan Paratha With Chicken curry – By Nadeeka – eLanka
Sri Lankan paratha is a popular type of flatbread in Sri Lankan cuisine. It is made from a dough that is usually made with all-purpose flour, water, and salt, and sometimes includes other ingredients such as sugar or milk powder. The dough is then rolled out and cooked on a griddle or frying pan, often with the addition of oil or ghee.
Sri Lankan paratha is typically served with curries or other dishes, and is a common breakfast food in Sri Lanka. It can also be filled with savory or sweet fillings, such as eggs, vegetables, or condensed milk, and is sometimes eaten as a snack or dessert.
Recipe for Sri Lankan paratha:
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup warm water
- 2 tablespoons ghee (clarified butter)
Instructions:
- In a mixing bowl, combine the flour and salt.
- Add the vegetable oil and mix until the flour resembles coarse crumbs.
- Gradually add the warm water, kneading until the dough comes together and forms a smooth ball. Cover the dough and let it rest for 30 minutes.
- Divide the dough into 8 equal-sized pieces and roll each one into a ball.
- Flatten each ball with your palm and brush the surface with ghee.
- Starting at one end, roll up the dough to create a coil. Tuck the end underneath the coil and press down slightly to flatten it into a disc.
- On a floured surface, roll out each disc into a thin round shape.
- Heat a skillet or griddle over medium heat. Place one paratha on the skillet and cook for 1-2 minutes on each side, until golden brown.
- Brush the cooked paratha with ghee and repeat with the remaining dough.
Serve hot with your favorite Sri Lankan chicken curry.
Here’s a recipe for Sri Lankan chicken curry:
Ingredients:
- 1 lb chicken, cut into bite-sized pieces
- 2 tablespoons oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 green chilies, sliced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fennel seeds
- 1 cup coconut milk
- Salt, to taste
- Handful of curry leaves
Instructions:
- Heat the oil in a large pot over medium heat. Add the onions and sauté until softened.
- Add the garlic, ginger, and green chilies and sauté for another minute.
- Add the curry powder, turmeric, cumin, coriander, cinnamon, and fennel seeds. Stir well and cook for 2-3 minutes.
- Add the chicken and stir to coat with the spice mixture. Cook for a few minutes until the chicken starts to brown.
- Pour in the coconut milk and add salt to taste. Add the curry leaves and stir well.
- Bring the curry to a simmer and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
Enjoy your delicious Sri Lankan chicken curry With Paratha.
