Sri Lankan Chicken

It's Only Food w/Chef John Politte

Sri Lankan Chicken. Get the recipe at https://www.itsonlyfood.biz/post/sri-lankan-chicken-curry Thanks for watching!  ___________________________________________________________________________           MY GROOVY LINKS   TO SHOP MY 5-STAR RATED  GOURMET SEASONING SHOP, BROWSE MY PORTFOLIO OF RECIPES, PURCHASE MY COOKBOOKS, OR CONTRACT ME TO REVIEW KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE:  http://www.itsonlyfood.biz  CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte  STALK ME ON SOCIAL MEDIA: • Facebook:  https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn:  https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/  DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!   Music from YouTube Audio Library “Soul Kitchen” by BadLuck  “Rabid” by Ethan Meixsell “Ellas’s Interlude” by DJ Williams #SriLankanchicken #SriLankanrecipes #Chickenrecipes

Transcript

00:00Hey everybody and welcome back to It's Only Food with Chef John Paulie. Today we're

00:05going to be showing you how to make Sri Lankan chicken. Cue the music.

00:10Alright well welcome back. Appreciate you being here. Thanks a lot for watching. Like

00:32I said today we're going to be making Sri Lankan chicken. So let's drop down here and

00:35see what our ingredients are for this. We're going to start out with two tablespoons of

00:39olive oil, a half a cup of onions that are diced, one and a half tablespoons of fresh

00:45minced garlic, one jalapeno that's been seeded and then diced, two cups of cooked and cubed

00:51chicken breast meat, and one half of a red bell pepper that we've diced up. And then

00:56we're going to season this as it's cooking with a half a tablespoon of ground cumin,

01:01a half a tablespoon of curry, a half a tablespoon of fennel seed, one half teaspoon of turmeric,

01:08one half teaspoon of black pepper, and a half teaspoon of sea salt. And then we're

01:13going to finish that off with one cup of coconut milk, two cups of chicken broth, half a cup

01:18of some chopped up cilantro leaves, and one cup of some pineapple tidbits. We've also

01:24got some rice that we're going to make. We've got one cup of brown rice, one cup of coconut

01:29milk, one cup of water, and a half a teaspoon of sea salt and a half a teaspoon of black

01:35pepper. I've done all the prep, let's start working on our meal.

01:39Alright, before we begin any recipe we always make sure we have our mise en place and we've

01:43got it all ready to go right there. We've got our pan, we've got a spoon back there

01:48that we're going to be using to stir things up. We've got all of our ingredients laid

01:51out right there in order of appearance and order of use. And in the back we have our

01:56rice cooking. There you go, back there in the rice cooker. If you don't have a rice

02:01cooker you can cook your rice in a pot, get it boiling, throw everything in the pot, get

02:06it boiling, and then turn it down to simmer and cover it for about 20 minutes and it should

02:10be done. Alright, so there it is, everything is ready to go. Let's get down here and focus

02:15right on our little pan there and we'll start cooking.

02:18Alright, the first thing you want to do, you want to get your pan going, you want to get

02:21it hot. So set your flame or your temperature to about medium high heat. We're going to

02:27go ahead and dump the 2 tablespoons of our olive oil in here and let that get hot. Alright,

02:37your oil is going to be distributed throughout the pan. Knowing that that's hot, go ahead

02:42and put your garlic and your onions in. Let those start to cook.

02:58Now you just want to sauté these up until the onions get soft, about 2 to 5 minutes.

03:07We can add our jalapenos, our red peppers, stir these up. Same thing, let them get a

03:15little soft, let all those flavors combine. And we'll add our chicken. This is cooked

03:33chicken that we got at the store. It's a wonderful deal and you can see it's a little bit bigger

03:39than a dice. But as it cooks, it's going to break down just a little bit and come apart.

03:46We're going to stir that all in there too. It already looks beautiful. Just let this

03:54alone, let it cook. Alright, that's just beautiful so far. Now we're going to go ahead and add

04:01our fennel seeds, our turmeric, our curry powder, and our salt.

04:09We're going to give this a nice stir. Oh, wonderful smell, wonderful smell.

04:32Now I am just a bit concerned of this recipe, but having 2 cups of chicken broth, I thought

04:38that was a little bit too much. I'm going to let my instincts kick in here. I'm just

04:43going to add half of it for right now. I may be wrong, I know, hard to believe, but I will

04:51add the other half of this chicken stock if we need to. Now I'm adding our coconut milk.

04:59We're just going to stir this up. The reason I say this is that there is nothing in this

05:05recipe that acts as a thickener. I'm just a little concerned that we're going to have

05:12a very liquidy dish here, but there's a way to fix that called reduction. If we have to

05:22do that, we will do that, but I'm going to turn it down for just a little bit. I'm going

05:26to go ahead and let this just cook and we will just see what happens to it.

05:30All right, so the scene we just transitioned out of into this scene, the scene that I wanted

05:36to film, I forgot to turn the record button on, so this is a re-recording of that scene,

05:42so if it looks a little bit different, trust me, I'm not trying to deceive you in any way.

05:47I just want to be honest with you and let you know that I forgot to hit the record button,

05:50so this scene is with what I caught out of editing, so I have to redo it, but it's the

05:56same process that we're going to do. We're going to teach you how to thicken this up

05:59with a cornstarch slurry. You want to make sure that you've got enough heat going, and

06:06you can see that with the bubbles from your flame coming up off your burner. Now I've

06:10got my pineapple that I've got. I've got a lot of liquid in there, so I'm just going

06:14to take a heaping tablespoon of some cornstarch here. I'm just going to put it right on in

06:19there and mix it up, and then I want to pour this cornstarch slurry right into the center

06:27of the pan where all that heat is, and then we're just going to see if this tightens it

06:33up at all. It should, but I don't think it's going to be enough. Yeah, it's going to tighten

06:40it, but it's not going to be quite enough, so I am going to do another heaping tablespoon

06:48into this little bowl. I'm going to add just a little bit of chicken stock that we've got

06:59there. I'm going to make another slurry with that. I'm going to pour that right in. That

07:07should do the trick. Yep, you can immediately tell. So that's how you fix that if you've

07:21got too much liquid. It doesn't compromise the flavor, but it does help thicken it up

07:28so it will adhere to that rice and look nice when you go to plate it up. All right, so

07:34we're going to let this simmer some more. Let it reduce just a little bit and that will

07:38help tighten it up as well, and then we will go to plate it up. All right, let's go to

07:43plate this up. We've got our rice right here. I'm going to just put it right in the middle

07:49of the bowl, and we'll take our wonderful chicken, and we're going to plate it up.

08:05Right in the center, you've got some leftover cilantro. You can shred it up, throw it right

08:14on top, along with the pineapples. There you go. Wipe that off. That's ready to go out

08:22of the window, as they say. All right, we're going to photograph this with some music,

08:38and then we're going to come back and taste it. Don't go anywhere.

08:52All right, those are some lovely, beautiful pictures there, so I'm going to go ahead and

09:12give this a bite here. Yeah, this looks fantastic. You can get a little bite of everything here,

09:19that chicken. For one thing, that chicken is totally tender. First thing I'm getting

09:27is the creaminess and the texture of that sauce with the coconut milk in it, and the

09:32umami of that chicken stock. You can taste the red peppers in there, and the jalapenos.

09:38Give it a little bit of a bite. The pineapples, I'm going to try to get a little bite of the

09:44pineapple with the rice. You definitely taste the pineapple, along with that garlic and

09:56onion in there. They give it that nice little subtle kick. It's not a spicy dish. It's really

10:05good. The chicken is very tender. I'm going to get one more bite, and then we'll close

10:10out our ... Very good. Very easy to make. Now, the wonderful thing about this, and cooking,

10:19recipes aren't written in stone. Recipes are sometimes not right. We found out with this,

10:23my instincts were correct. It was too much chicken stock for this, so we solved the problem

10:30by thickening it up with a cornstarch slurry. We velveted the pineapples, and then we put

10:36it into the mix, thickened that up. It wasn't enough, so we used a little bit of that chicken

10:40base that we had left over. Sorry, chicken stock that we had left over, and we tightened

10:43it up a little bit more. It came out perfect, as you can see. It's just the right consistency

10:48to match the rice, where it's not soupy. The rice is good. I don't know really how good

10:53it is, because it's mixed with everything, but it had the right consistency and the right

10:57texture when I took it out of the pot to plate, and it smelled fantastic, too. All right.

11:01Well, I appreciate you watching. We made Sri Lankan chicken. I hope you enjoyed it. Thanks

11:06a lot for being here. I hope to see you again real soon. It's Only Food with Chef John Polite.

11:11Thanks a lot for watching again. Take care of yourself. God bless. We'll see you again.

11:15Bye-bye.

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