Sri Lankan Chicken
- Chef John Politte
- Mar 30, 2022
- 2 min read
Updated: Oct 11
Sri Lankan chicken is an aromatic dish defined by its bold spices- cardamom, cloves, coriander, cumin, and turmeric-blended with coconut milk, garlic, ginger, onions, and curry leaves. Typically cooked as a curry, the chicken is simmered until tender in a richly spiced sauce. Its unique taste comes from the careful balance of savory, sweet, and spicy flavors, offering an authentic experience of Sri Lankan cuisine.
Sri Lankan Chicken
Ingredients
2 Tablespoons olive oil
1 small onion, diced
1 1/2 Tablespoons fresh minced garlic
1 jalapeno, seeded and diced
2 cups cooked and cubed chicken breast meat
½ red bell pepper, diced
1/2 Tablespoon ground cumin
1/2 Tablespoon curry powder
1/2 Tablespoon fennel seed
1/2 teaspoon. turmeric powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 cup coconut milk
2 cups chicken broth
1/2 cup fresh cilantro leaves, chopped
1 cup crushed pineapple, drained
Coconut Rice
1 cup brown rice
1 cup coconut milk
1 cup water
¼ teaspoon salt
¼ teaspoon black pepper
Method
In a medium pot or rice cooker, add rice, low-fat coconut milk, water, and salt. Stir once, then cover. Bring to a boil over moderate heat, then reduce the heat to medium-low and cook until the rice is tender, about 20 minutes. Let the rice sit covered until you're ready to use it.
Heat the oil over medium heat in a large, high-sided skillet or wok. Add the garlic and onions, and sauté until the onions are soft, about 3 to 5 minutes.
Stir in peppers and chicken. Add jalapeno and all the seasonings. Stir well to coat the chicken. Stir in the broth and coconut milk, then season with salt and pepper. Lower the heat and cook, stirring occasionally, for 10 minutes. Stir in the pineapple and cilantro, reserving a little for garnish.
Divide half a cup of cooked rice between 4 warm shallow bowls, topped with Sri Lankan Chicken. Sprinkle the remaining cilantro and pineapple over the dish, and serve immediately.
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