Sri Lanka Coconut Yogurt Chicken Over Rice Sticks Recipes

COCONUT YOGHURT CHICKEN (PALEO, WHOLE30, KETO)

Steps:

• Combine coconut yoghurt, curry powder and salt in a bowl. Add the chicken pieces and coat well with the marinade. Transfer the chicken and any leftover sauce to an airtight container and allow to marinate overnight or for at least 2 hours.
• To cook the chicken, heat 2 tablespoons of coconut oil or macadamia oil in a large frying pan over medium-high heat. Once the pan is hot, add the chicken pieces (don't worry about brushing off the marinade) and cook for 5 minutes until golden brown on one side.
• Use a spatula and slide it under the chicken, making sure to scrape the cooked marinade with it and turn over the pieces. Cook for another 3-4 minutes on the other side. If the pan is small, you might need to do the chicken in batches.
• After 8-10 minutes of cooking, add the remaining marinade in the gaps between the chicken pieces and cook over high heat for about 30 seconds to a minute. The sauce will start to bubble and thicken, caramelising on the bottom. At this stage, remove from heat.
• Finish the chicken by drizzling the juice of half lime over the top and sprinkling with toasted coconut and some fresh coriander and spring onions.

NAT'S RICE STICKS

Steps:

• Boil some water, turn heat off, add Rice Sticks.
• Let sit in water for about 3-4 minutes, or until done and strain.
• Heat wok, add oil and butter until melted.
• Add curry powder, garlic powder and kosher salt.
• Add leeks and toss for about 1 minute.
• Add carrots and toss for about 1 minute.
• Add broccoli and toss for about 1 minute.
• Add wine, (or other liquid) and put the lid on wok or pan.
• Let everything simmer/steam on med.
• heat for 2 minutes.
• Remove lid, add Rice sticks, toss and put in serving bowl.
• Season with salt and pepper to taste, and I also usually add a little extra virgin olive oil at this point, and give it a last toss before serving.
• Enjoy!

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 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!

STICKY COCONUT CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.