Palandy is a traditional Sri Lankan recipe for a classic curried stew of chicken in an onion and yoghurt base with spices that is thickened with a beaten egg. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Palandy.
Heat the oil in a pan. Add the chicken pieces and fry until golden brown. Take off the heat and turn the chicken onto a plate. When cool mix with the yoghurt and the salt.
Add a little more oil to the pan, stir in the spices, ginger-garlic paste and the onions. Fry for about 4 minutes, or until the onions are lightly browned then add the curry leaves, tomatoes, ground turmeric and hot chill along with the ground coriander.
Stir-fry the mixture for a few minutes, then stir in in the chicken and yoghurt mix. Bring to a simmer, cover and cook for 10 minutes then add the coconut milk. Cook until the gravy has reduced slightly and thickened. Take off the heat.
Beat the egg in a bowl then stir into the curry. Cover and set aside for 5 minutes then serve accompanied by rice.
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