Best Sri Lanka Coconut Yogurt Chicken Over Rice Sticks Recipes

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COCONUT CHICKEN CURRY WITH YOGURT



Coconut Chicken Curry With Yogurt image

A delightful curry dish, with a surprisingly sweet taste. Adapted from "Extending the Table" cookbook.

Provided by preachergirl

Categories     Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 16

2 tablespoons butter
3 medium yellow onions, chopped
3 garlic cloves, minced
1/2 teaspoon ground ginger (or 1 inch grated gingerroot)
6 whole cloves
6 whole cardamom pods or 1/2 teaspoon ground cardamom
2 cinnamon sticks or 1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper (optional)
1 teaspoon salt
3 lbs skinless chicken thighs
1 cup nonfat yogurt
2 teaspoons turmeric
1 cup coconut milk
2 tablespoons raisins (optional)

Steps:

  • In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
  • Add spices, and fry 2-3 minutes, stirring constantly.
  • Add chicken, and brown on all sides.
  • Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
  • Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.

Nutrition Facts : Calories 542.8, Fat 26.1, SaturatedFat 15.1, Cholesterol 239.3, Sodium 802.9, Carbohydrate 17.1, Fiber 2.7, Sugar 10.3, Protein 58.9

SRI LANKA COCONUT-YOGURT CHICKEN OVER RICE STICKS



Sri Lanka Coconut-Yogurt Chicken over Rice Sticks image

This tasty recipe is based on the Sri Lanka (Ceylon) recipe Chicken Biriyani. However, instead of on a bed of basmati rice, I have used rice sticks.------

Provided by SkipperSy

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

1 (3 1/2 lb) whole chickens
1 small onion, chopped
1/2 teaspoon fennel seed
1/4 teaspoon chili pepper flakes
3 cardamom seeds, remove husks
1/2 inch cinnamon stick
1 garlic clove, minced
1/8 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon paprika
1 -2 tablespoon curry powder, for the chicken (Optional , 1 tablespoon ,or more)
1 tablespoon curry powder, for the rice sticks (Optional, 1 tablespoon (or more)
1 inch piece fresh ginger, remove skin and chopped up
2 small tomatoes
1/2 cup coconut milk
1/4 cup yogurt
7 ounces rice sticks (2 packets)
14 1/2 ounces chicken stock, can
1 orange, cut up into slides
6 tablespoons oil
1 tablespoon ghee

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!

Nutrition Facts : Calories 1104, Fat 73.4, SaturatedFat 23.3, Cholesterol 200.4, Sodium 587.5, Carbohydrate 58.5, Fiber 4.4, Sugar 9.8, Protein 51.2

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)



Kukul Mas Maluwa (Sri Lankan Chicken Curry) image

The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don't let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you'd like. Prepare it in advance and you'll find that it's even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.

Provided by Samantha Seneviratne

Categories     dinner, curries, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

4 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1/2 teaspoon cardamom seeds (from about 8 green pods)
1/4 teaspoon black peppercorns
20 fresh curry leaves
1/4 cup coconut oil
1 medium yellow onion, chopped
6 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger
1 tablespoon ground sweet paprika
2 teaspoons ground turmeric
2 teaspoons kosher salt
3 medium plum tomatoes, chopped
1 to 3 bird's-eye chiles, minced
1 whole (3- to 4-pound) chicken, skin removed, chicken cut into 10 pieces
2 (6-inch) pieces pandan leaves
1 (3-inch) cinnamon stick
1 fresh lemongrass stalk, trimmed, cut into 4-inch lengths, and bashed lightly
1 cup full-fat coconut milk
2 teaspoons white vinegar

Steps:

  • In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
  • In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
  • Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
  • Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
  • Add the vinegar and season to taste with salt.

NAT'S RICE STICKS



Nat's Rice Sticks image

Easy, different, very flavourful pasta dish. This is good served warm as a side, or cold as a salad. This is perfect for potlucks or picnics, it's very transportable and doesn't need to be reheated.

Provided by Nat Da Brat

Categories     Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

250 g rice noodles
2 leeks (white part and a bit of green part, chopped)
6 carrots (peeled and grated)
1 head broccoli (flowerets only, chopped)
1 tablespoon butter
2 tablespoons oil (I used grapeseed or extra virgin olive oil)
1 tablespoon curry powder
1 tablespoon garlic powder
2 tablespoons white wine (use water , vegetable or chicken broth, if you do not have)
1 teaspoon kosher salt
salt and pepper

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!

STICKY COCONUT CHICKEN AND RICE



Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

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.

TAMARIND CHILI CHICKEN



Tamarind Chili Chicken image

This is a dish given to me by friends from Sri Lanka. Tastes better the next day as the flavors mellow a little.

Provided by Member 610488

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon canola oil
1 tablespoon mustard seeds
8 -10 medium green chilies, de-seeded and diced
1 onion, finely diced
5 tomatoes, chopped or 1 (10 ounce) can diced tomatoes
1 1/2 teaspoons tamarind pulp
1 tablespoon coriander seed, dry-roasted and coarsely ground
2 skinless chicken breasts, chopped into pieces

Steps:

  • Heat the oil in a wide saucepan and, when hot, add the mustard seeds.
  • Once the seeds start popping, remove the pan from the heat.
  • When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
  • Fry for 8-10 minutes until the onions are soft.
  • Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.
  • Stir in the tamarind and coriander seeds and season.
  • Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.

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