Sri Lankan Food to Die for!
Sri Lanka's interpretation of western cuisine is pretty diabolical. Sri Lankan food itself is ace, however, and they bloody love a buffet. Even if you go to a basic-looking cafe, they can knock up four or five different curries for you very quickly.
Romesh Ranganathan
Last weekend some of my best friends and I went to a brilliant little Sri Lankan & South Indian restaurant I’ve loved for years, The Everest Curry King It’s a bit of a spit and sawdust kind of place but it’s cheap as chips and the food is amazing, I’ve honestly never had a bad meal in there! I’d link their website but, they don’t have one, there is a really good article by the critic’s critic Jay Rayner here!
Anyway, as I was tucking into my spicy mutton curry it struck me that one of the beauties of this cuisine is its sheer simplicity! I’ve not made a true Sri Lanaka meal before so, mid-week I thought, why not give it a go!
After trawling the interwebs I found what sounded like a simple but tasty recipe that I felt I would have a crack at! Goodness me, I’m so glad I did, so much so, I want to share the recipe with you!
This recipe brings together a delightful combination of ingredients that will make your mouth water. It was super easy to make and the taste was off the chart! Picture tender and succulent chicken pieces, perfectly cooked and coated in a rich and creamy sauce infused with the heat of jalapeno peppers. The dish gets even more exciting with the addition of juicy diced tomatoes that add a burst of freshness. The aromatic minced garlic lends a savoury depth, while the chili powder and cumin contribute a subtle kick of warmth and earthiness.
The real star of this dish however, is the creamy sauce. Velvety and smooth, the heavy cream brings a luscious richness that perfectly balances the spicy elements. As the cream simmers with the tomatoes, it absorbs their natural sweetness, creating a sauce that is both creamy and slightly tangy. The cream binds all the flavours together, creating a harmonious symphony that dances on your palate!
Creamy Jalapeno Chicken Skillet
Ingredients, (Serves Four)
4 chicken breasts, boneless and skinless, cut into bite-sized pieces
6 jalapeno peppers, seeded and diced, this for me gives a nice heat but it’s not overpowering!
6 tomatoes, diced, (this is what the recipe said, I used a good quality tin of plum tomatoes.)
250mls double cream
2 tablespoon vegetable oil
4 cloves of garlic, minced
2 teaspoon chili powder
1 teaspoon cumin powder
2 teaspoon salt (adjust to your taste)
2 teaspoon crushed black pepper (adjust to your taste)
4 lime wedges, for serving
Instructions
Season chicken pieces with 1 tsp salt and 1 tsp black pepper.
Heat oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet and cook until browned on all sides, about 6-9 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and diced jalapenos. Sauté for about 3-4 minutes until fragrant and the jalapenos have softened slightly.
Add the diced or tinned tomatoes, chili powder, cumin, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
Reduce the heat to medium-low and stir in the double cream. Simmer for 6 minutes, allowing the cream to thicken slightly.
Add salt and pepper to the sauce to your taste.
Return the cooked chicken to the skillet and stir to coat it with the creamy jalapeno and tomato sauce. Cook for an additional 3-4 minutes until the chicken is heated through.
Serve the Creamy Jalapeno Chicken Skillet hot, accompanied by lime wedges for squeezing over the dish.
Honestly, quick, easy but the flavours… YUMMY!!
I served it with Mexican rice; fluffy, fragrant rice cooked with tomatoes, onions, and spices, my favourite go to rice recipe to accompany spicy curries, an avocado salad, a refreshing salad made with creamy avocado, crisp lettuce, juicy tomatoes, and a tangy lime dressing, which adds a certain coolness to the meal and finally, some tortilla chips and no, I didn’t cook them, they came out a bag from the supermarket!
Go on, give it a go, I promise you’ll Love it!
What’s on this week?
Head & Eyes – LeLutka EvoX Avalon 3.1
Face Skin – DeeTaleZ Skin Beth for LELEVOX / Velour-VALLY
AO – BodyLanguage SLC Bento AO Mila plus Additional poses
Shape – DeeTaleZ Shape for Lelu EVOX Heads "Nora" - Tweaked!
Nails – . PUKI . (FIX-MID-ONLY) Square Nails. Maitreya
Rings – (Yummy) Art Deco Rings - Maityrea 2.0
Knickers – Zaara : Chanchal thong ivory
Shoes – [Gos] Adele Crisscross Heels - Reptile [maitreya]
Pictures taken @ the summery Backdrop City Using the Diversion - Hello Spring Poses