Milk Rice with Sri Lankan Chicken curry


Milk Rice with Sri Lankan Chicken curry recipe by Lanka Jayamanne

Introduction : 

Milk Rice & Chicken curry is an all-time Sri Lankan favourite. Milk  Rice is cocked specially on auspicious days like, New Year, first day of a month, Birthdays etc. Traditionally it’s eaten with a homemade chili paste which includes, onion, chilies, paper, dried maldivefish. Sri Lankans eat this only for breakfast. Since it’s a very heavy meal, it can also be served for lunch. A black coffee will help you to stay awake after the meal but if you still feel drowsy, don’t feel guilty to hit the bed.

Required ingredients for Milk Rice: 

Rice :500g (Serves for 4)

Coconut milk : 2 ½ Cups

Water : 850 ml

Salt : tea spoon


*Wash the rice and drain the water.

* Put the rice in a rice cocker and add the water.

** You can now start preparing the chicken curry till it boils.

* Add salt to the coconut milk.

* When the rice is properly cocked, add the coconut milk.

*Mash the rice with a flat wooden spoon.

*Keep stirring the rice in coconut milk.

* Let the rice absorbs all the coconut milk and let the rice get thicker.

* Lay the rice (now milk rice) to a nonstick tray.

* Flatten the rice with a wooden spoon to make a layer (about an inch in thickness)

* Cut the milk rice into diamond shaped pieces. (you can also cut it square) and serve.

Required ingredients for the Chicken Curry.

Skinless chicken with bones. 600g

Onion (thinly sliced) : 1 onion
Green chili (thinly sliced) : 2 chilies

Pandan leaves : 4 inches (also known as screw pine leaves) Use Curry leaves alternatively.

Cinnamon – 1 inch piece.

Garlic (chopped) : 5 cloves.

Ginger (chopped).  1 inch piece.

Tomato (sliced) : 2 medium size.

Cardamom (2) Cloves (2)

Sri Lankan Black Curry powder 1 teaspoon (which can be bought from the super markets)

Chili powder 2 teaspoons

Pepper ½ teaspoon

Coconut oil (or Vegetable oil) : 2 table spoons.

Salt : teaspoon (or as required)


*Keep the pan on cooker on medium heat.

* When the oil is warm enough, add garlic, onion and pandan leaves.

* Keep stirring for 1 minute.

* Add Cardamom and cloves and keep stirring. (30 seconds)

*Add chili powder to the mixer to get a nice dark red colour.

* Then add curry powder.

* Next add diced chicken and mix well to cover the chicken with the spicy mixture.

* Let it cook for about 5 minutes. Keep changing the sides of the chicken.

*Then add coconut milk and let it cook on medium heat for about 20 mins.

*You can taste the curry and add more salt if needed.



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