Jafoli Chicken is a made up name. It's Sri Lankan oven-baked barbecue chicken and it is absolutely delicious. It's spicy and sweet and the main flavours come from tomato ketchup and yogurt. My Sri Lankan housemate taught me how to make it.
INGREDIENTS
| 1 | kilo chicken thighs on the bone |
| 7 | smallish red onions, grated |
| 2 | spring onions, chopped |
| 1 | red pepper, finely chopped |
| 1 | green or red chilli, finely chopped |
| 3 | baby potatoes, cut into small thin pieces |
| Small bunch of fresh curry leaves |
| Small bunch of fresh coriander, chopped |
| Tomato ketchup (quarter of a large bottle) |
| 5 | rounded dessertspoonful yogurt |
| Sri Lankan curry powder |
| Turmeric |
| Black pepper, loads! |
| Spice Paste |
| 7 | garlic cloves |
| 1 | " piece of fresh ginger |
| 5 | g cumin seeds |
INSTRUCTIONS
| 1 | Grate the onions, cut the spring onions into small pieces, and finely chop the red pepper, and chilli pepper. Slice the potatoes into small pieces. Chop the coriander and curry leaves. Put them into a large bowl. |
| 2 | Crush the cumin seeds in a pestle and mortar, add the chopped ginger and garlic and pound into a paste. |
| 3 | Sprinkle the vegetables with turmeric, curry powder, black pepper and salt. Add ketchup and yogurt, and the ginger-garlic paste. Add the curry leaves and coriander. |
| 4 | Skin the chicken and cut three slashes in each piece. Put the chicken in the marinade. Mix with your hands for 5 minutes. Do not use a spoon. |
| 5 | Leave to marinate at room temperature for at least 1 hour. |
| 6 | Put it in a 13"/33cm ungreased baking pan. |
| 7 | Preheat the oven to 180°C. Cook on the centre shelf for 20-30 minutes, turning the chicken pieces over half way, may need to turn it a couple of times until the chicken is done and the sauce thickens. May take up to an hour in total. |
| 8 | Allow the chicken to rest for 5 minutes before serving. |
