Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Chicken with Spinach














Ingredients:
500 gm chicken cuts
25 gm ghee or butter
70 gm sliced onions
01 tsp chopped ginger
01 tsp lime juice
01 tsp chopped garlic
02 tbsp unroasted curry powder
100 ml natural or plain yogurt
01 tsp chili powder
75 ml thick coconut milk
150 ml coconut water
150 gm semi ripped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste

Method:



  • Soak the chicken with curry powder/chili powder/lime juice/yogurt and set a side for about 30 minutes.
  • Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown. Mix in ginger and garlic cook for 1 to 2 minutes.
  • Add the marinated chicken and cook for about 5 minutes until chicken is lightly colored.
  • Pour the coconut water and bring to the boil. Simmer for 15-20 minutes.
  • Stir in coconut milk and pineapple, cook for further 5 minutes. Finish off by adding coriander leaves and salt to taste. Serve hot.
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