Srilankanyellowricekahabath Recipes

SRI LANKAN CHICKEN CURRY

Sri Lankan Chicken Curry image

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Provided by Sriyani

Categories World Cuisine Recipes Asian

Time 1h

Yield 4

Number Of Ingredients 19

Ingredients

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice
¼ cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
½ cup water
1 ½ tablespoons tomato paste
3 tablespoons roasted Madras curry powder
½ (14 ounce) can coconut milk

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.)

Nutrition Facts : Calories 392.9 calories, Carbohydrate 20.9 g, Cholesterol 72.7 mg, Fat 22.4 g, Fiber 5.5 g, Protein 31.4 g, SaturatedFat 16.7 g, Sodium 1877.8 mg, Sugar 4.3 g

SRI LANKAN YELLOW RICE (KAHA BATH)

Sri Lankan Yellow Rice (Kaha Bath) image

Taken from a Charmaine Solomon recipe (The Complete Asian Cookbook), goes wonderfully with Sri Lankan Chicken curry (Kukl Mas Curry) recipe number 268510

Provided by Lou van

Categories Long Grain Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups long grain rice
4 tablespoons ghee
2 medium onions, finely sliced
6 cloves
20 black peppercorns
12 cardamom pods, bruised
1 1/2 teaspoons ground turmeric
3 1/2 teaspoons salt
12 curry leaves
1 stalk dried lemon grass
5 cups coconut milk (approx)

Steps:

Wash rice and drain thoroughly.
Heat ghee in a large saucepan, add onion and fry until it begins to turn golden brown.
Add cloves, peppercorns,cardamom pods, turmeric, salt, curry leaves and lemon grass.
Add rice and fry, stirring constantly (ensure each grain is coated), for 2-3 minutes.
Add coconut milk and bring to the boil.
Reduce heat, cover and cook for 20-25 mins without lifting the lid.
Test the rice and cook for slightly longer if needed.
When cooked the spices will have come to the top.
Remove spices and leaves used for flavouring and fluff up the rice lightly with a fork.
Serve hot.

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