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We are starting a series Chef Dee Williams Recipes with this beautiful and yummy signature recipe from Dhanyanie (Dee) Williams. Before we begin with the recipe, do check out the interview with her here.
So now let’s get back to this recipe. Dee says this dish is her favorite and that’s the reason she wanted to share this recipe as the first in the series. Let’s start with the Chicken Curry with Daal, Coconut Sambal, and Coconut Roti recipe by the Chef Dhayanie Williams.
Ingredients Needed For Coconut Roti
- 200g – Plain flour
- 75g – Freshly grated coconut
- 1/2 – Red onion, finely diced
- 2 – Sprig curry leaves, finely chopped
- 4 tbsp – Coconut oil
- salt as per taste
Ingredients Needed For Sri Lankan Chicken Curry
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Fennel seeds – 1 tsp
- 1 tsp – Chili powder
- 1 – Dried red chili
- 3 – Cardamom pods
- 1/4 – Cinnamon stick
- 2 – Whole cloves
- 2 – Onions, peeled and chopped
- 3 – cloves garlic
- 1.5cm – Piece ginger
- 2 – Sprigs curry leaves
- 4 tbsp – Coconut oil
- 1 – Birds eye chili
- 1/2 tsp – Mustard seeds
- 150ml – Coconut milk
- 2 – chicken thighs, on the bone, skin removed
- 2 – Chicken drumsticks, on the bone, skin removed
- juice of 1/2 lime
- salt, to taste
Ingredients Needed For Daal Curry
- 3 tbsp – Coconut oil
- 1/2 – Onion, finely chopped
- 2 – cloves garlic
- 1 – Sprig curry leaves
- 1/2 tsp – Mustard seeds
- 200g – Red split lentils, rinsed
- 250ml – Coconut milk
- 1 tsp – Turmeric powder
- 1/2 tsp – Chili powder
- salt, to taste
Ingredients needed for Coconut Sambal
- 1 – clove garlic
- 2 – Black peppercorns
- 2 tsp – Chilli flakes
- 100g – Freshly grated coconut
- 1/2 tsp – Rock salt
- juice of 1/2 lime
- 1/2 – Fresh coconut, to serve
- fresh and fried curry leaves and fried red chilies, to garnish
Recipe Making Steps By Chef Dee Williams
How to prepare Coconut Roti?
- Place the flour, coconut, and a pinch of salt into a medium bowl and mix together with a fork. Add the onion and curry leaves and stir through.
- Add 75 – 100ml of water and mix together to form a soft dough. Transfer the dough to a lightly floured work surface and knead briefly until smooth. Divide into four evenly sized portions and roll into balls. Coat each ball in coconut oil then roll out thinly into rounds. Cover with a tea towel and set aside.
- When ready to serve, place a large frypan over medium heat. When hot, add one roti dough to the pan and cook on each side until golden and crispy, about 4 minutes. Remove from the pan and set aside, covered loosely with foil to keep warm. Repeat with the remaining dough.
How to prepare Sri Lankan Chicken Curry?
- Place all of the spices, except the mustard seeds, along with the dried whole chili into a small frypan and place over medium heat. Cook, stirring, until toasted and fragrant, about 4 minutes. Transfer the spices to a small food processor and process to a fine powder. Add ¼ of the chopped onion, 2 cloves garlic, ½ of the ginger, 1 sprig curry leaves, and blend to a smooth paste. Set aside.
- Heat a large wok over medium-high heat and then add the coconut oil and once hot, add the remaining onion, garlic, ginger, curry leaves, and the fresh chili to the frypan and fry until golden brown. Then add the mustard seeds and fry until the mustard seeds begin to pop.
- The next step is to add the pasta to the wok and cook it until darkened for about 4 minutes. Then add 150ml water, coconut milk, and salt and bring to a simmer.
- Add the chicken pieces to the wok and cook, turning the chicken in the sauce until chicken is cooked through and the sauce has reduced about 25 minutes. Add the lime juice and salt, to taste. Remove from the heat and cover to keep warm.
How to prepare Daal Curry?
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, and curry leaves and fry, stirring regularly, until golden brown. Add the mustard seeds and fry until mustard seeds begin to pop.
- Reduce the heat to low. Add the lentils, 150ml coconut milk, turmeric, chili powder, salt, and 500ml water and cook, stirring occasionally, until the lentils are almost tender, about 8-10 minutes. Add the remaining 100ml coconut milk and cook for further 3-5 minutes until the lentils are tender. Remove from the heat, season with salt, and cover to keep warm.
How to prepare Coconut Sambal?
- Place the garlic, peppercorns, chili flakes, and salt into a large mortar and crush with a pestle to a rough paste. Add the coconut and pound until ingredients are combined. Add the lime juice and stir through. Spoon into the coconut half and set aside.
- To serve, place a toasted banana leaf onto a large serving platter. Place the Coconut Roti to one side. Add the Coconut Sambal and bowls of the Chicken Curry and Dahl Curry. Garnish with fresh and fried curry leaves and the fried red chilies.
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