Sri Lankan Rice & Curry Feast
A classic Sri Lankan meal featuring tender chicken curry simmered in coconut milk with aromatic spices, served alongside a comforting, creamy dhal (lentil) curry.
Ingredients
- 500 g boneless chicken cubed
- 1 tbsp Sri Lankan roasted curry powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tbsp ginger garlic paste
- 1 tbsp oil
- 1 onion sliced
- 5 curry leaves fresh
- 1 stick cinnamon
- 1 cup coconut milk thick
- 0.5 cup coconut milk thin
- 1 cup red lentils rinsed
- 0.5 tsp turmeric powder
- 0.5 tsp salt
- 0.5 cup coconut milk thick
- 0.5 cup coconut milk thin
- 1 tbsp oil
- 0.5 onion sliced
- 5 curry leaves fresh
- 0.5 tsp mustard seeds
- 2 cloves garlic sliced
- 1 dried chili broken
Instructions
- CHICKEN CURRY: Marinate chicken with curry powder, turmeric, chili powder, salt, and ginger garlic paste for 15 minutes.
- Heat oil in a pan, add sliced onion, curry leaves, cinnamon, and cardamom. Sauté until fragrant.
- Add marinated chicken and cook until browned on all sides.
- Pour in thin coconut milk, bring to a simmer, and cook for 15-20 minutes until chicken is almost cooked.
- Stir in thick coconut milk and simmer for another 5-10 minutes until the curry thickens and chicken is tender.
- ---DHAL CURRY---
- Combine rinsed lentils, turmeric, salt, and thin coconut milk in a pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are soft.
- In a separate small pan, heat oil. Add sliced onion, curry leaves, mustard seeds, garlic, and dried chili. Sauté until mustard seeds pop and ingredients are fragrant.
- Pour the tempered ingredients (tempering) into the cooked dhal. Stir well.
- Add thick coconut milk to the dhal and simmer for 5 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.
Notes
Serve with plain white rice, papadums, and a fresh sambol for an authentic experience. Adjust chili to your spice preference for both curries. The combination of these two curries offers a balanced and flavorful meal.