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 tbsp Curry powder (Sri Lankan)
• 1 tsp Turmeric powder
• 0.5 tsp Chili powder
• 1 small Cinnamon stick
• 10 leaves Curry leaves
• 1 can Coconut milk
• 1 can Tomatoes
• 1 tbsp Lime juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1.5 cups Basmati rice
• 0.5 cup Coconut milk (for rice)

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of coconut oil and let it heat until it shimmers.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger to the pot. Cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Stir in the 2 tablespoons of Sri Lankan curry powder, 1 teaspoon of turmeric powder, and 0.5 teaspoon of chili powder. Add the 1 small cinnamon stick and the 10 curry leaves. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the about 680 g of chicken thighs to the pot. Cook for 5-8 minutes, turning the pieces occasionally, until they are browned on all sides.
5. 5Pour in the 1 can of coconut milk and the 1 can of tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. 6Cover the pot and reduce the heat to low (121.1°C / 120°C). Let the curry cook for 30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
7. 7While the curry is cooking, prepare the coconut rice. Rinse the 1.5 cups of Basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 0.5 cup of coconut milk and the amount of water recommended on your rice packaging. Bring to a boil over medium-high heat (204.4°C / 200°C), then reduce the heat to low (93.33°C / 95°C), cover tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice is fluffy.
8. 8Once the curry is done, remove the cinnamon stick. Stir in the 1 tablespoon of lime juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and adjust seasoning if needed.
9. 9Serve the chicken curry spooned over the fluffy coconut rice.

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