Sri Lankan Chicken

The taste of a traditional south asian dish, using more readily available ingredients. By Sabry Marikar.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2  whole chickens
• 1  cup plain yogurt
• 10  garlic cloves, slightly crushed
• 3  medium onions, sliced in half moons
• 5  tablespoons Worcestershire sauce
• 6  cloves
• 3  cardamom seeds, crushed
• 4  tablespoons garam masala
• 5  tablespoons ground coriander
• 1  tablespoon turmeric powder
•  paprika
• 5  medium  red potatoes, peeled and diced
• 3  medium carrots, diced
• 1⁄4 cup olive oil
•  salt

Directions

1. Remove skin and fat from chicken. Use a fork to poke lots of holes in the flesh.
2. Mix the remaining ingredients in a large bowl.
3. Add the chicken and mix well. Let marinate for at least 30 minutes. Overnight in the refrigerator is fine.
4. Preheat oven to 375°F.
5. Spoon the potatoes, onions and carrots into the bottom of a roasting pan. Set the chicken on top of the vegetables, and pour in the remaining marinade.
6. Bake for an hour and a half. (Check at one hour and add additional water if the vegetables are dry.).