Sri Lanka Coconut Yogurt Chicken Over Rice Sticks Recipes

SRI LANKAN CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

SRI LANKAN CHICKEN CURRY

Steps:

• Heat a heavy pan on a low flame. Add in all the ingredients listed under curry powder. Slowly roast all the ingredients till the spices turn fragrant and the mustard seeds slowly starts to pop here and there. The rice would have slightly turned brown. Set aside everything on a plate to cool. Grind to a smooth powder. Set aside.
• Marinate the chicken with the marination ingredients. Set aside for 30 minutes. Make sure that the pieces are small. If using chicken legs, make some gashes so the masalas can permeate well.
• Heat coconut oil in a pan and add in the cinnamon and cardamom.
• Add in the curry leaves, green chillies and sliced onions. Saute for a few minutes.
• Add in the red chiili powder, black pepper powder, turmeric powder and the ground curry masala powder. Add all of the curry masala powder. Saute for a couple of minutes. Let the masalas get roasted well. The aromas from the pan should now waft the kitchen.
• Add in the ginger garlic paste. saute for a minute.
• Add in the marinated chicken, lemon grass and pandan leaves to the pan. Mix well to combine. Let the chicken cook for five minutes. Keep sauteing.
• Add in the coconut milk. Add in a cup of water. Add in the remaining salt.
• Now close the pan with a lid and lower the flame. Let it simmer for 45 minutes on a low flame. Cooking on a low flame is key to develop the flavors.
• Sri Lankan chicken curry is ready.

CROCK POT CHICKEN CURRY

Steps:

• Brown chicken in butter; add garlic and onions and saute about 2 minutes.
• Transfer to slow cooker.
• Combine remaining ingredients and add to cooker.
• Cook low for 6-8 hours.
• Serve over rice.

SRI LANKA COCONUT-YOGURT CHICKEN OVER RICE STICKS

Steps:

• Cut chicken up into bite size pieces removing the skin, fat and discarding the backbone. Use a folk to hold the tomato and then over a flame, which will cause the.
• skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
• Cooking Instructions-.
• In a big pot add 3 tablespoons oil and 1 tablespoon gee. Add the onion, fennel seeds, pepper flakes, cardamom seeds, cinnamon stick, garlic, turmeric, salt, paprika, ½ teaspoon curry powder (or more to taste), ginger, chopped tomatoes. Cook and stir until the onions are a nice brown.
• Add the coconut milk and yogurt. Stir until smooth.
• Add the chicken pieces and toss.
• Cook uncovered, stirring from time-to-time for about 1 hour... until the sauce is reduced to a thick consistency.
• While the chicken is cooking (15 minutes before it is finished), in a big wok add the can of chicken broth and bring to a boil. When boiling turn off the heat and add the rice sticks. Toss with a folk to loosen up the strands. Let sit for about 5 plus minutes. Remove into a colander.
• In the dried wok, add 3 tablespoons oil and ½ teaspoon curry powder (or more to taste). Add the rice sticks, toss with a folk to loosen the strands and cook to "al dente".
• Remove the rice sticks to a nice size plate and spread out.
• Add the chicken pieces in the center and with the sauce on top.
• Add slices of orange around the edges of the plate.
• Serve and enjoy!