Sri Lankan Dry-Fried Chicken with Pandan and Lemongrass

Ingredients

• 800 g bone-in chicken thighs
• 4 pandan leaves, tied in a knot
• 2 lemongrass stalks, bruised
• 2 tbsp Sri Lankan roasted curry powder
• 200 ml coconut milk
• 150 g onion, finely diced
• 4 garlic cloves
• 1 tsp ground turmeric
• 3 tbsp coconut oil

Method

1. 1

   Score the chicken thighs and rub all over with the roasted curry powder, turmeric and a pinch of salt. Set aside for 15 minutes.

2. 2

   Heat the coconut oil in a wide, heavy pan over a medium-high heat. Add the pandan leaves and lemongrass and fry for 1 minute until fragrant.

3. 3

   Add the onion and garlic and cook for 6 minutes until golden. Push to the side and add the chicken skin-side down; cook for 5 minutes until browned.

4. 4

   Pour in the coconut milk, turn the chicken, and bring to a simmer. Cook uncovered for 20–25 minutes, turning occasionally, until the sauce has almost completely evaporated and the chicken is coated in a dark, sticky glaze.

5. 5

   Discard the pandan and lemongrass. Serve with yellow rice and a cucumber sambol.