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
Steps:
*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)
Steps
*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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