Mouthwatering Sri Lankan Dinner Feast – Coconut Curry Chicken with Steamed Rice and Eggplant Mojo

Allergens

This recipe contains gluten, dairy, and nuts.

Ingredients

• 1 kg boneless chicken, cut into bite
• sized pieces
• 2 cups coconut milk
• 1 cup water
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp cinnamon powder
• 1 tsp cardamom powder
• 1 tsp turmeric powder
• Salt to taste
• 2 cups eggplant, cut into bite
• sized pieces
• 2 cups steamed rice

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onions are translucent.
2. Stir in the curry powder, cinnamon powder, cardamom powder, turmeric powder, and salt. Cook for 1 2 minutes to release the aroma.
3. Add the chicken pieces to the pan and cook until they are evenly coated with the spice mixture. Pour in the coconut milk and water, then bring to a simmer. Lower the heat and let it cook for about 30 minutes or until the chicken is fully cooked and tender.
4. In another pan, sauté the eggplant pieces with a little oil until they are slightly softened but still hold their shape. Season with salt.
5. To serve, place a generous portion of steamed rice on each plate, followed by the coconut curry chicken, and finally the eggplant mojo.

Chef’s Insight

To enhance the flavors even further, you can add a pinch of chili flakes to the curry sauce for some heat.

Notes

To enhance the visual appeal of your dish, garnish with fresh cilantro or parsley.