RECIPES FOR RAMADAN: THAKKALI CHICKEN SRI LANKA

 

Sri Lankan-inspired Chicken Paneer Curry Recipe:

Ingredients:

For Marinade:

- 500g boneless chicken, cut into bite-sized pieces

- 200g paneer (Indian cottage cheese), cubed

- 1 cup plain yogurt

- 2 tablespoons ginger-garlic paste

- 1 teaspoon chili powder

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1/2 teaspoon turmeric powder

- Salt to taste

For Curry:

- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 2 tomatoes, diced

- 2 green chilies, slit lengthwise

- 1 tablespoon curry powder (Sri Lankan or Indian)

- 1 teaspoon mustard seeds

- 1 teaspoon fenugreek seeds

- 1 teaspoon fennel seeds

- 1 sprig curry leaves

- 1 cinnamon stick

- 2 cardamom pods

- 4 cloves

- 1 cup coconut milk

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

Procedure:

1. Marinating Chicken and Paneer:

   - In a large bowl, combine yogurt, ginger-garlic paste, chili powder, ground coriander, ground cumin, turmeric powder, and salt.

   - Add chicken and paneer cubes to the marinade. Coat them well, cover the bowl, and refrigerate for at least 1 hour to marinate.

2. Cooking Curry:

   - Heat vegetable oil in a large pan or pot over medium heat. Add mustard seeds, fenugreek seeds, fennel seeds, curry leaves, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until aromatic.

   - Add finely chopped onions and green chilies. Sauté until onions turn golden brown.

   - Stir in diced tomatoes and cook until they soften and release their juices.

   - Add curry powder and cook for another minute to toast the spices.

   - Now, add marinated chicken and paneer to the pan. Cook, stirring occasionally, until the chicken is browned on all sides.

   - Pour in coconut milk and season with salt according to taste. Bring the curry to a gentle simmer and let it cook for about 15-20 minutes, or until the chicken is fully cooked and the flavors have melded together.

   

3. Garnish and Serve:

   - Once the curry reaches your desired consistency, remove it from heat.

   - Garnish with freshly chopped coriander leaves before serving.

   - Sri Lankan-inspired Chicken Paneer Curry pairs well with steamed rice or roti.

Significance in Ramadan:

During the holy month of Ramadan, Muslims around the world observe fasting from dawn until sunset as an act of worship and spiritual reflection. It is a time of increased devotion, self-discipline, and community bonding.

Cooking dishes like Sri Lankan-inspired Chicken Paneer Curry during Ramadan holds significance as it provides a nourishing and flavorful option for iftar, the meal to break the fast at sunset. This curry incorporates spices and flavors reminiscent of Sri Lankan cuisine, creating a delicious and satisfying meal for families and communities to enjoy together.

Moreover, sharing meals during iftar fosters a sense of unity, generosity, and gratitude among Muslims. Cooking and serving hearty and delicious dishes like this curry during Ramadan not only nourishes the body after a day of fasting but also strengthens bonds and promotes the spirit of sharing and caring within the community.