Spicy Sri Lankan Paleo Coconut Curry Chicken with Eggplant Rice Bowl – A Sensory Experience

Allergens

None, assuming no allergies to chicken or coconut products.

Ingredients

• 400g boneless, skinless chicken thighs
• 1 large eggplant, cubed
• 2 cups jasmine rice
• 1 cup full
• fat coconut milk
• 1/2 cup water or chicken broth
• 3 tablespoons coconut oil
• 2 tablespoons curry powder
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon nutmeg
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Rinse the rice in water and cook it according to package instructions.
2. In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the curry powder, turmeric, cumin, coriander, cinnamon, cardamom, nutmeg, salt, and black pepper. Cook for about 1 minute until fragrant.
3. Add chicken pieces to the skillet, stirring well to coat them in spices. Cook for 3 4 minutes until browned on all sides.
4. Pour in 1/2 cup of water or chicken broth and 1/2 cup of coconut milk. Bring to a simmer, cover, and cook for about 10 minutes, stirring occasionally. Add the cubed eggplant, cook for another 5 7 minutes until the chicken is cooked through and the eggplant is tender. e) Fluff the cooked rice with a fork and divide it among serving plates. Top each plate with the chicken and eggplant curry. Drizzle the sauce over the rice and garnish with fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The use of spices in Sri Lankan cuisine is unparalleled, creating layers of flavors that delight the palate.

Notes

For a more authentic touch, use Sri Lankan curry powder and coconut milk brands. Freshly grated nutmeg adds a lovely aroma to the dish.