Sri Lankan fried chicken & hoppers
Our twist on a Sri Lankan staple. Lightly-spiced, succulent chicken makes the perfect partner to hoppers - rice pancakes - served with a silky smooth coconut onion gravy
Leek seeni sambol
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 tsp coconut oil
- 2 leeksfinely sliced
- 1 tsp chopped ginger
- 4 garlic clovescrushed
- 1 tbsp curry leaves
- 4 tbsp coconut milk
- 2 tbsp tamarind paste
- 1 tbsp chilli powder
- 1 tsp ground cinnamon
Nutrition: per serving (6)
- kcal96
- fat5g
- saturates4g
- carbs7g
- sugars4g
- fibre4g
- protein2g
- salt1.5g
Method
step 1
Heat the coconut oil in a frying pan over a high heat until smoking. Add the leeks, ginger and garlic and fry for 5-7 mins or until the leeks are starting to brown.
step 2
Add the curry leaves, coconut milk, tamarind paste, chilli powder, cinnamon and 1 tsp salt, and mix to combine. Reduce the heat to low-medium and cook for 45 mins or until reduced and sticky. Can be made two days ahead and kept in the fridge.
