Sri Lankan Chicken Curry with Coconut Rice (Gluten-Free)

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 can Coconut milk
• 1 tbsp Rice flour
• 1 tbsp Lime juice
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cups Basmati rice
• 1/2 cup Coconut milk
• 2 cups 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. Finely chop the 1 medium onion, mince the 4 cloves garlic, and mince the 2.54 cm ginger.
2. 2Heat the 2 tbsp coconut oil in a large heavy-bottomed pot over medium heat, about 135°C. Add the chopped onion, minced garlic, and minced ginger. Cook, stirring often, until the vegetables are softened and the onion is translucent, about 5 minutes.
3. 3Add the 2 tbsp curry powder, 1 tsp turmeric powder, and 1/2 tsp chili powder to the pot. Stir constantly for 1 minute until fragrant.
4. 4Add the about 680 g chicken pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
5. 5Pour in the 1 can coconut milk and bring the mixture to a gentle simmer. In a small bowl, whisk together the 1 tbsp rice flour with 2 tbsp of water until smooth, creating a slurry.
6. 6Stir the rice flour slurry into the simmering curry. Reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened. The chicken is done when it reaches an internal temperature of 74°C.
7. 7While the curry simmers, rinse the 2 cups basmati rice under cold running water until the water runs clear. In a separate medium saucepan, combine the rinsed rice, 1/2 cup coconut milk, and 2 cups water. Bring to a boil over medium-high heat, about 204.4°C (200°C).
8. 8Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes after cooking.
9. 9Stir the 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper into the finished chicken curry. Serve the Sri Lankan chicken curry spooned over the fluffy coconut rice.

Substitutions

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