🥗 Sri Lankan Paleo Dinner: Spicy Chicken Curry & Coconut Rice – Aromatic Feast for the Senses

Allergens

Wheat (gluten) - present in the curry powder, may contain traces in other ingredients. Check labels for allergens.

Ingredients

• 800 g boneless, skinless chicken thighs
• 1 cup coconut milk
• 2 cups jasmine rice
• 2 tbsp coconut oil
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 1
• inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tbsp turmeric
• 1 tsp cayenne pepper (optional)
• 2 cups diced tomatoes
• 1 cup chicken broth
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Rinse the jasmine rice under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil with a pinch of salt. Add the rinsed rice and cook over medium heat, uncovered, until tender and the water is absorbed, about 15 minutes. Set aside.
2. In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat. Add the chopped onions and cook until they're softened and golden, about 7 8 minutes.
3. Add the minced garlic and grated ginger to the skillet, cooking for another 1 minute.
4. Stir in the curry powder, turmeric, and cayenne pepper (if using), cooking for 2 more minutes to release their aromas.
5. Add the diced tomatoes and chicken broth to the skillet, stirring well to combine. Bring the mixture to a boil.
6. Lower the heat and add the boneless chicken thighs, ensuring they are fully submerged in the sauce. Cover and simmer for 20 25 minutes or until the chicken is cooked through and tender.
7. Season with salt and black pepper to taste, then remove from heat and let it rest for a few minutes.
8. Divide the cooked jasmine rice between two plates, creating a bed for the spicy chicken curry. Spoon the curry over the rice and garnish with fresh cilantro leaves.

Chef’s Insight

To intensify the flavors, let the spices infuse for a longer time when cooking the curry.

Notes

Serve with a side of mango chutney or cucumber raita for added flavor contrast.