Sri Lanka (formerly Ceylon) is an island nation south of India in the Indian Ocean.
Lonely planet describes Sri Lanka as endless beaches, timeless ruins, welcoming people, oodles of elephants, rolling surf, cheap prices, fun trains, famous tea and flavourful food.
Sri Lanka has eight UNESCO World Heritage sites, namely, the ancient city of Polonnaruwa, the ancient city of Sigiriya, the Golden Temple of Dambulla, the old town of Galle, the sacred cities of Anuradhapura and Kandy, Sinharaja Forest Reserve and the Central Highlands.
The most popular time to visit Sri Lanka is in its driest season during January to March. May hosts the important religious celebration of Vesak, where the city comes alive in colours, lights and festivities. Christmas is also well celebrated.
Sri Lankan cuisine has taken influence over history from the Dutch colonialists and Southern India. Staple ingredients are rice, coconut and spices. Recipes include Kottu (stir fry of bread and vegetables), Kool (seafood broth), Pol Sambola (coconut with rice and hoppers) and Pushnambu (rich cake made from coconut treacle). I opted to cook Kukul mas curry (Chicken curry) which had a lovely spicy flavour but was slightly dry.
Prep time: 20 minutes + 1-3 hours marinating
Cook time: 35 – 40 minutes
2 chicken breasts
1 medium onion chopped
2 green chillies chopped
1 piece of lemon grass
2 cloves of garlic
1/2 inch piece of ginger
1-2 tsp chilli powder
1 1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustard seed (crushed)
salt to taste
1 tbsp vegetable oil
1 tbsp vinegar
Trim any excess fat from the chicken, then cut into chunks
Grind the ginger and garlic into a paste
Add the chilli powder, curry powder, turmeric, pepper, salt and the lemon grass into a plastic bag with the chicken and allow to marinate in the fridge for 1 – 3 hours
Fry the onion, green chillies and the ginger garlic paste in the oil over a low heat for about 5 minutes and then add mustard and cover
and simmer for about 3 minutes
Add the chicken, vinegar and a little more salt and stir
Cover and cook over a low heat for about 30-40 minutes or until the chicken is tender
Serve with steamed rice