Palandi is a traditional Sri Lankan recipe for a classic curry of chicken pieces in a yoghurt and coconut milk gravy thickened with eggs. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Palandi.
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This is a classic Sri Lankan curry of chicken in a creamy sauce. There are many versions, this one uses eggs as the final thickener. You could also substitute the eggs with grated (shredded) cheese.
Place a wok or curry pan over medium heat. Once hot add the chicken and fry, stirring frequently until golden brown all over (about 10 minutes). Remove with tongs and set aside.
Add the cooking oil to the pan and use to fry the spices, ginger-garlic paste and onions for about 8 minutes, or until the onions begin to colour. Now add the curry leaves, tomatoes, ground turmeric, chilli powder and coriander powder. Stir to blend in the oil and fry for 2 minutes, until the spices are aromatic.
In the meantime, transfer the chicken to a bowl and blend with the yoghurt and salt. Mix well to coat the chicken then return to your cooking pan. Bring to a simmer and cook for 10 min then add the coconut milk.
Return to a simmer and allow the gravy to reduce and thicken slightly.
Beat the egg in a bowl, mix into the curry and allow to cook for 5 minutes more.
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