Editorial sample recipeSri LankanintermediateGluten-FreeDairy-Free

Sri Lankan Tamarind Pandan Braised Chicken Thighs

Name: Sri Lankan Tamarind Pandan Braised Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 600 g chicken thighs, boneless, skinless, cut into bite-sized pieces; 2 tbsp coconut oil; 1 medium red onion, finely chopped; 1 tbsp Sri Lankan dark roasted curry powder; 1 strip pandan leaf, cut into 3 pieces; 2 tbsp tamarind paste; 1 cup full-fat coconut milk; 2 medium green chilies, sliced lengthwise; 3 clove garlic, minced

Juicy chicken thighs slow-braised in a rich coconut milk gravy infused with dark roasted curry powder and fragrant pandan.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Sri Lankan Tamarind Pandan Braised Chicken Thighs

AI illustration

Technique to learn

Low-Simmer Braising

Cooking proteins gently in spiced coconut liquid under cover to melt connective tissues and absorb aromatics.

Instructions

Step 1: Heat coconut oil in a deep heavy pan over medium heat.
Step 2: Add chopped red onion, minced garlic, green chilies, and pandan leaves, sautéing for 4 minutes until soft.
Step 3: Add chicken thigh pieces and cook for 5 minutes until browned slightly on all sides.

Step 4: Stir in dark roasted curry powder and 1 teaspoon of salt, tossing to coat meat evenly.

Step 5: Pour in coconut milk and tamarind paste, stirring well to combine and scrape up any spices on the bottom of the pan.

Step 6: Cover pan, drop heat to low, and simmer gently for 18 to 20 minutes until chicken is tender.

Step 7: Uncover and cook for 3 extra minutes to thicken gravy into a rich consistency before serving.

Cooking tips

Dark roasted curry powder gives the sauce its signature deep color and smoky aroma.
Pandan leaf imparts a distinct nutty, sweet herbal aroma to braised gravies.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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