Buttered Caribbean chicken broth and wings with Sri Lankan chicken biryani
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 6–8
This feast includes marinated chicken wings, a rich chicken broth and charred pineapple and coconut sambal and a Sri Lankan biryani.
Ingredients
For the chicken wings
- 3kg/6lb 2oz chicken wings
- 2 tbsp
- 2 tbsp ground turmeric
- 2 tbsp paprika
- 2 tbsp curry powder
For the broth
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 1 sweet potato, peeled and chopped
- 1 head garlic, cut in half
- 1 tsp black peppercorns
- 1 cinnamon stick
- 2 tsp coriander seeds
- 12 curry leaves
- 15g/½oz medium curry powder
- 2 chilli de arbol or other dried chillies
- 8 roasted chicken wings, cut in half
- 10g salt, plus extra for seasoning
- 1 potato, approximately 250g/9oz, skin on, well scrubbed and chopped
- 400ml tin coconut milk
- freshly ground black pepper
To serve
For the pineapple and coconut sambal
- 300g/10½oz fresh pineapple, skin removed and chopped
- 1 red chilli, stalk removed and roughly chopped
- 1 green chilli, stalk removed and roughly chopped
- 25g/1oz jaggery, palm sugar, soft dark demerara sugar or molasses
- 1 head garlic, roasted and cloves removed
- 80g/2¾oz fresh coconut, flesh roughly chopped
- 1 tsp chilli oil
- 5g fresh coriander (or chadon beni if available), roughly chopped
- 5g salt
- 25ml/¾fl oz coconut vinegar
- splash golden rum or arak (optional)
- 1 lime, zest and juice
For the marinated chicken
- 12 cloves
- 8 green cardamom pods, bashed
- 10 small garlic cloves
- 30g/1oz fresh root ginger, peeled and finely chopped
- 3 dried red chillies, stems removed
- 3 tbsp roasted curry powder
- 1½ tbsp chilli powder
- ½ tbsp ground turmeric
- 1 cinnamon stick (about 5–7g)
- 1 red onion, roughly chopped
- 12 curry leaves
- 1½ tsp mustard seeds
- 1½ tsp fenugreek seeds
- 240g/8¾oz Greek-style yoghurt, plain yoghurt or buffalo curd
- 1½ tsp salt
- 1kg/2lb 4oz chicken thighs, boneless, cut into strips
For the rice
- 5 tbsp ghee or oil
- 2 shallots, peeled and finely chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 500g/1lb 2oz basmati rice, washed
- 2 chicken stock cubes
For the new potatoes
- 600g/1lb 5oz new potatoes
- 1 tsp turmeric
- 1 tsp salt
To serve
- 4 tbsp Baduma
- 2 tbsp chopped fresh coriander
Method
To make the wings, marinate the chicken wings with 2 tablespoons green seasoning and the turmeric, paprika and curry powder in a large bowl.
Preheat the oven to 180C/160C Fan/Gas 4.
Roast the wings in a roasting tin for 1¼ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.
To make the broth, place all of the ingredients, except the coconut milk, in a large casserole or cooking pot. Pour in 1 litre/1¾ pints cold water and bring to the boil for around 1 hour.
Check the seasoning half way through cooking, before adding the coconut milk. Bring to the boil again.
To serve, spoon out 3 or 4 big ladles of the broth into a wide deep frying pan, add the butter, ghee and roasted wings and cook until tick enough to coat the wings.
To make the sambal, char the pineapple in hot dry heavy-bottomed pan.
Place the pineapple, chillies, jaggery, garlic, coconut, chilli oil and coriander in a blender. Blend and add the salt. Stir in the vinegar, rum and lime zest. Serve the wings with the broth and sambal.
To make the marinated chicken, blend all of the ingredients, except the chicken, to a fine paste in a food processor or blender.
Marinate the chicken in the paste for at least 1 hour, preferably overnight in the fridge.
To make the rice, heat 1 tablespoon ghee in a large saucepan or casserole. Add the shallot, cumin seeds and mustard seeds and fry for 3 minutes or until the shallot is tender. Mix in the rice and cook for 3–4 minutes.
Either transfer the rice mixture to a rice cooker or leave it in the pan. Add 800ml/1½ pints water to the pan. Dissolve the stock cubes in 300ml/10fl oz warm water and add to the pan. Add the remaining ghee, turn up the heat and bring to the boil.
Turn the heat down and cook the rice until all of the water has evaporated. Fluff up the rice with a fork and set aside.
To make the potatoes, heat the ghee in a separate frying pan and fry the potatoes until golden and cooked through. This may need to be done in batches depending on the size of the pan. Season with the salt.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat another large frying pan, add 2tbsp vegetable oil and add the marinaded chicken and cook for 8-10 minutes.
Transfer a layer of the marinated chicken with any juices from the roasting tin and some of the marinade to a large baking dish. Add a layer of the fried potatoes over the chicken. Add a 1–1½cm/½–¾in layer of the cooked rice. Repeat this process twice, ending with a final layer of rice. There should be three equal layers of chicken, three equal layers of potatoes and three equal layers of rice. Cover the dish with kitchen foil and roast for 30 minutes.
Remove the dish from the oven and check that the chicken is cooked through. If required, cook for a further 10 minutes lightly covered with the foil to ensure that the biryani is not drying out.
Serve with the Baduma and fresh coriander.
