Rice and Curry

Ingredients

• 400 g basmati riceSubstitute: samba rice
• 500 g chickenSubstitute: fish
• 400 ml coconut milk
• 2 sprigs curry leaves
• 2 pieces pandan leaves
• 3 tbsp Sri Lankan curry powderSubstitute: regular curry powder
• 1 piece cinnamon stick
• 1 tsp fenugreek seeds
• 4 pieces green chilies
• 2 medium onion
• 2 medium tomato
• 2 pieces gorakaSubstitute: tamarind

Instructions

1. 1

   Cook rice with pandan leaves and a little coconut milk for fragrance.

2. 2

   For chicken curry: saute onions, curry leaves, cinnamon, fenugreek, and green chilies until fragrant.

3. 3

   Add chicken pieces and Sri Lankan curry powder. Cook until sealed on all sides.

4. 4

   Pour in coconut milk and goraka, simmer covered 30 minutes until chicken is tender and sauce is rich.

5. 5

   Prepare accompaniments: pol sambol (coconut relish), dhal curry, and a vegetable curry.

6. 6

   Arrange steamed rice in the center of a plate with curries and sambols around it.

7. 7

   Mix everything together with your fingers as you eat.