SRI LANKAN CHILI CHICKEN

Makes: 4 to 6 servings Base:

2 onions, coarsely chopped 4 cloves of garlic, smashed

2 to 4 green chilies, seeded and chopped

1 to 2 inch (2.5 to 5 cm) knob of ginger, unpeeled, thinly sliced 2 tbsp (30 mL) butter

2 tbsp (30 mL) curry powder 2 tbsp (30 mL) chili powder 2 lemon grass stalks, bruised with the spine of knife and cut into roughly 3-inch (8 cm) lengths

1 cinnamon stick (or ½ tsp/2 mL) ground)

6 green cardamom pods, lightly crushed (or ½ tsp/2 mL ground)

Chicken:

8 chicken drumsticks and thighs

2 red peppers, chopped 28-oz (796 mL) can of diced tomatoes

2 tsp (10 mL) salt

To finish:

14-oz (400 mL) can of coconut milk

Zest and juice of 1 lemon Handful of chopped fresh cilantro and some sprigs for garnish

1. Base: In food processor or blender, pulse the onions, garlic, chilies and ginger until finely chopped. Melt the butter in a large, heavy pot or Dutch oven over medium heat. Add the onion mixture along with the curry powder, chili powder, lemon grass, cinnamon and cardamom. Cook, stirring frequently as the flavours emerge and bright, 5 minutes or so.

2. Fill the pot with the chicken, red peppers, tomatoes and salt. Bring to a furious boil, then cover, reduce the heat to low and simmer until the chicken is tender, 45 to 60 minutes.

3. To finish the chicken, stir in the coconut milk, lemon zest and juice and chopped cilantro. Ladle the chili over bowls of rice (preferably basmati). Garnish with cilantro sprigs.

From Real Food, Real Good by Michael Smith