COPPER🇱🇰 Sri Lanka
Rice and curry recipe
A fragrant and flavorful Sri Lankan delight!
Ingredients
- 300 g basmati rice
- 400 ml coconut milk
- 500 g chicken
- 1 onion
- 4 garlic
- 2 tbsp ginger
- 2 tbsp curry powder
- 1 tsp salt
- 2 tbsp oil
- 200 g vegetable
How to make Rice and curry
- Rinse 300 g of basmati rice under cold water until the water runs clear, then drain it thoroughly.
- In a pot over medium heat, add 2 tablespoons of oil, then sauté 1 chopped onion, 2 minced garlic cloves, and 1 inch of minced ginger until fragrant, about 3-4 minutes.
- Add 500 g of chicken pieces, cooking until browned on all sides, about 5-7 minutes, then stir in 1 tablespoon of curry powder to infuse.
- Pour in 400 ml of coconut milk, bring to a simmer, stirring carefully, then add 200 g of mixed vegetables.
- Cover the pot and cook for 20-25 minutes until the chicken is fully cooked through, stirring occasionally to prevent sticking.
- Remove from heat and let it rest for a few minutes to settle the flavors.
- Serve hot with the cooked rice, garnished with fresh herbs if desired like cilantro or parsley.
- Enjoy your meal with a side of flatbread or roti if you like.
What is Rice and curry?
Rice and curry is a traditional dish from Sri Lanka, simmered in one pot, and takes about 60 minutes from start to finish. It is built around chicken, coconut milk and basmati rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Rice and curry take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 65 dishes built on chicken. The method runs to 8 steps, the longest being 20 minutes.
Any tips for making Rice and curry?
Use a mix of fresh vegetables for added flavor and nutrition.
Copper documents Sri Lanka alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.