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  • Chef John Politte

SRI LANKAN CHICKEN CURRY


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 cup 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 cups water

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Method

1. In a medium pot or rice cooker, add rice, low fat coconut milk, water, and salt, stir once and cover. Bring to a boil over a moderate heat, then lower heat to medium low and cook until rice is tender, about 20 minutes. Let rice sit covered until ready to use.

2. In a large high-sided skillet or wok, heat the oil over a medium heat, add garlic and onions and sauté until onions are soft, about 3 to 5 minutes.

3. Stir in peppers and chicken. Add jalapeno and all the seasonings. Stir well to coat the chicken, stir in the broth, coconut milk, season with salt and pepper, lower heat and cook stirring occasionally for 10 minutes, stir in pineapple and cilantro, holding back a little for garnish.

4. Divide half a cup of cooked rice between 4 warm shallow bowls, top with Sri Lankan Chicken. Sprinkle over remaining cilantro and pineapple and serve immediately.

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