Sri Lankan Coconut Milk Rice With Chicken Curry – A Delightful Mouthfeel Experience

Allergens

Wheat (if using prepared curry powder containing wheat)

Ingredients

• 2 cups Basmati Rice, uncooked
• 4 cups Water
• 1/2 cup Coconut Milk
• 1/2 teaspoon Salt
• 1 pound Chicken, boneless and skinless, cut into bite
• sized pieces
• 2 tablespoons Vegetable Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 medium Onion, finely chopped
• 3 Garlic Cloves, minced
• 1
• inch piece Ginger, grated
• 1 Green Chili, chopped
• 1 teaspoon Ground Turmeric
• 2 teaspoons Curry Powder
• 1/2 teaspoon Cayenne Pepper
• 1 cup Diced Tomatoes
• 1/4 cup Fresh Coconut Milk
• 1/4 cup Fresh Coriander, chopped

Instructions

1. Rinse the Basmati rice under cold water until the water runs clear. Drain well and set aside.
2. In a medium saucepan, combine the rinsed rice, water, 1/2 cup coconut milk, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand, covered, for another 10 minutes or until all the water has been absorbed. Fluff the rice with a fork and set aside.
3. In a large skillet, heat the vegetable oil over medium high heat. Add mustard seeds and cumin seeds, and cook until they start to pop.
4. Add chopped onion, minced garlic, grated ginger, and chopped green chili to the skillet. Cook until the onions are softened and golden brown, stirring occasionally.
5. Stir in ground turmeric, curry powder, and cayenne pepper. Cook for 1 2 minutes until fragrant.
6. Add the chicken pieces and cook, stirring occasionally, until they're white on all sides.
7. Pour diced tomatoes over the chicken mixture and bring to a simmer. Cover and reduce heat to low. Cook for about 20 25 minutes or until the chicken is fully cooked.
8. Stir in fresh coconut milk, salt to taste, and cook for another 3 4 minutes, allowing the flavors to meld together.
9. Garnish with chopped coriander and serve over the prepared Basmati rice.

Chef’s Insight

To enhance the aroma, add a few curry leaves while cooking the spices.

Notes

Use fresh coconut milk for the best flavor and texture.