Colombo Smore
1st Step
For the marinade infusion
125ml kitul toddy
1-2 tsp bonnet chilies – de seeded, blanched, then crushed (green or red)
1 sprig drumstick leaves
1 fresh whole vanilla pod
1 small piece lemongrass
3-4 whole black pepper
Sweet cumin
2nd Step
For spice rub
1 tsp fresh turmeric
½ tsp cumin
½ juice of lime
1 tsp salt
3rd Step
Kalu pol (blackened coconut) paste
100g coconut (fresh) – blackened (dry pan roast)
1tbs shallow fried red onions (coconut oil for frying)
2os whole dry chilly – de seeded
4-5 tender curry leaves
2 pcs soaked gamboge
2-3 tbs water
4th step
1 bark cinnamon
2-3 cardamom
2 tsp cloves
3 red onions sliced
1 pc rampe (pandan leaf)
1 tbs roasted MA's chilli powder
Infusion from marinade (strained)
1 1/2 cups MA's coconut milk
40g cashew, soaked & pureed
2-3tbs ghee (unsalted butter optional)
1 tbs virgin coconut oil
½ tsp salt
½ pc lime – pickle chopped (preserved lime optional)
1 Step
For the marinade infusion
Combine all the ingredients to marinate the chicken for 15-20 minutes.
2 Step
For spice rub
Grind all ingredients to a fine paste and massage into the chicken.
3 Step
Kalu pol (blackened) paste
Grind all the ingredients to a fine paste and set aside.
4th Step
1. Heat oil and temper onions, rampe, dry chilli and aromatic, 1-2 min until golden brown.
2. Add chicken and temper 3-4 minutes.
3. Add the chilli powder, and kalu pol paste and mix well with the chicken.
4. Sauté well and add coconut milk, cashew puree. Correct the seasoning, place banana leaf on top, cover with a clay pot lid, and simmer till cooked.
5. Serve on to a warm plate with garnish.Chef Gunathilaka’s side dish recommendations :1. Ghee rice
2. Papadam
3. Tamarind and mango chutneyTip:How to dry roast
