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Try this Sri Lankan chicken recipe then check out more Sri Lankan recipes and learn about Sri Lankan food. The recipe comes from Sri Lanka: The Cookbook (£20, Frances Lincoln) by husband and wife team Prakash Sivanathan and Niranjala Ellawala, both born in Sri Lanka to Tamil (Prakash) and Sinhalese (Niranjala) families. For many years the couple ran a Sri Lankan restaurant in North London and they now work as cookery teachers. Photographs by Kim Lightbody


Sri Lankan chicken recipe

Ingredients

  • 8 chicken thighs, skinned

MARINADE

  • ½ onion, quartered
  • 5 cloves garlic
  • 1.5cm piece ginger
  • 1 tbsp chilli powder
  • ½ tbsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp ground turmeric
  • 5 black peppercorns
  • 2 tbsp soy sauce
  • 1 tbsp caster sugar
  • 90ml vegetable oil
  • 4 tbsp tomato ketchup
  • ½ lime, juiced
  • 1 tsp sea salt
  • 2 bay leaves

Method

  • STEP 1

    Put all the marinade ingredients into a food processor and whizz until you have a coarse paste. Put the chicken into a shallow ovenproof dish and pour over the marinade. Mix well, cover and marinate for 30 minutes.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Cover the dish with foil, poke several large holes in it and bake for 60 minutes until the chicken is cooked and the sauce has reduced.

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