Sri Lankan chicken with pineapple salad.... by Chef Udeshika Maduwanthi
Recipe Information
Sri Lankan Chicken with Pineapple Salad
Cultural Context
Sri Lankan cuisine is a vibrant blend of flavors, influenced by its history of trade and colonialism. The combination of spices and fresh ingredients like coconut and pineapple reflects the island's tropical climate and agricultural bounty. This dish embodies the balance of savory and sweet, a hallmark of Sri Lankan cooking, and has gained popularity beyond its borders, often featured in fusion menus worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Marinate chicken thighs in coconut milk, curry powder, turmeric, ginger, garlic, lime juice, salt, and black pepper for at least 30 minutes.
Heat olive oil in a large skillet over medium heat until shimmering.
Add marinated chicken thighs to the skillet and cook until browned, about 5-7 minutes per side.
Reduce heat to low, cover, and cook for an additional 15-20 minutes until chicken is cooked through.
Remove chicken from skillet and let rest for 5 minutes before slicing.
While chicken rests, prepare the pineapple salad.
Chop pineapple, red onion, cucumber, and cilantro into small pieces.
In a bowl, combine chopped pineapple, red onion, cucumber, cilantro, lime juice, and finely chopped green chili.
Mix well and season with salt and black pepper to taste.
Serve sliced chicken over a bed of pineapple salad.
Spice Level:
🌶️🌶️🌶️Allergens
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