Sri Lankan Chicken Curry with Rice and Pol Sambol
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Ingredients
- 300 g basmati rice
- 800 g chicken thighs, bone-in
- 2 onion, finely sliced
- 2 tbsp sri lankan roasted curry powder
- 300 ml coconut milk
- 1 pandan leaves, tied in a knot
- 12 curry leaves
- 15 g fresh ginger
- 5 garlic cloves
- 2 tbsp coconut oil
- 40 g desiccated coconut
- 1 lime
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 947 kcal
- Protein
- 42.5 g
- Carbohydrate
- 70.5 g
- of which sugars
- 6.9 g
- Fat
- 54.3 g
- of which saturates
- 31.3 g
- Fibre
- 6.2 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and fry for 8 minutes until softened.
- 2
Add the garlic, ginger, curry leaves and pandan leaf, and fry for 2 minutes.
- 3
Stir in the sri lankan roasted curry powder, then add the chicken and cook for 5 minutes, turning to coat.
- 4
Pour in the coconut milk and 100ml water, cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 5
Meanwhile, cook the basmati rice according to the pack instructions.
- 6
For the pol sambol, mix the desiccated coconut with the chilli powder, a squeeze of lime juice and 2 tbsp warm water until it clumps together.
- 7
Remove the pandan leaf from the curry.
- 8
Serve the chicken curry hot with the rice and a spoonful of pol sambol.
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