Dairy-Free Sri Lankan Chicken Curry with Coconut Rice

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Coconut Oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 small Green Chilies
• 10 leaves Curry Leaves
• 1 stick Cinnamon Stick
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 can Coconut Milk
• 1 tbsp Lime Juice
• 1 tsp Salt
• 1 cup Basmati Rice
• 0.5 can Coconut Milk
• 0.5 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces.
2. 2Heat the 2 tbsp Coconut Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C.
3. 3Add the 1 medium Onion, 4 cloves Garlic, 2.54 cm Ginger, 2 small Green Chilies, 10 leaves Curry Leaves, and 1 stick Cinnamon Stick to the pot. Sauté, stirring often, until the onions are softened and the mixture is fragrant, about 5 minutes.
4. 4Stir in the 1 tsp Turmeric Powder, 1 tsp Chili Powder, 2 tsp Coriander Powder, and 1 tsp Cumin Powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the cut about 680 g Chicken Thighs to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6. 6Pour in the 1 can Coconut Milk. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The chicken is cooked when its internal temperature reaches 74°C.
7. 7Stir in the 1 tbsp Lime Juice and 1 tsp Salt.
8. 8For the coconut rice, measure 1 cup Basmati Rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
9. 9Combine the rinsed 1 cup Basmati Rice, 0.5 can Coconut Milk, and 0.5 cup Water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Let the rice stand, covered, off the heat for 5 minutes.
10. 10Serve the chicken curry spooned over the fluffy coconut rice.

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