Since opening just a few months ago, Galle Things Roti in Galle Fort has already become one of my #1 Sri Lankan foodie spots in the whole of Galle Fort.
Despite most places reducing the spice levels of local cuisine to become ‘tourist friendly’, this charming little restaurant which is managed by Galle Fort Hotel has found the perfect balance of spice & flavour, fundamental in the authenticity of Sri Lankan food.
The moment I tasted the dish, I requested the recipe for Style in Sri Lanka. Although there is already one chicken curry recipe here by Jetwing Hotels, this has a creamier sauce fragranced with ginger and lemongrass instead of the rustic kick of tamarind in Jetwing’s.
The recipe is with boneless chicken cubes- many would argue that chicken tastes best when cooked on the bone but as this blog is aimed at an international audience, I decided cubes would be more favourable.
½ tsp turmeric powder
1 large onion finely sliced onion
3 sprigs curry leaves
1 1/2 inch piece of rampe
½ tsp chopped ginger
½ tsp chopped garlic
1 stalk of lemongrass
1 piece of cinnamon
1 tsp vegetable oil
Salt to taste
½ a cup thick coconut milk
1. Cut the chicken into cubes and marinate with salt, chilli powder, curry powder and turmeric for about 30 minutes.
2. Heat the oil in a pan and fry the sliced onions, curry leaves, ginger, garlic, lemongrass, cinnamon, rampe and cloves in a medium heat till lightly browned.
3. Add the marinated chicken, half of the coconut milk and let it cook for 10 -15 minutes with the lid on.
4. Mix in the rest of the coconut milk bring to boil, reduce the heat to simmer for about 5 minutes till the meat is cooked through.
5. Season to taste and serve hot.
Any tips of your own when cooking this dish? Do share below!