Sri Lankan String Hoppers (Idiyappam) with Chicken Curry

Ingredients

• 2 cups Rice Flour
• 1.5 cups Hot Water
• 1/2 tsp Salt
• 1 lb Chicken
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 10 leaves Curry Leaves
• 1 can Coconut Milk
• 2 tsp Curry Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Chili Powder
• 2 tbsp Vegetable Oil

Instructions

1. 1For the string hoppers: In a bowl, mix rice flour and salt. Gradually add hot water and mix to form a soft dough.
2. 2Press the dough through a string hopper maker onto small bamboo or metal trays.
3. 3Steam the string hoppers for 10-12 minutes, or until cooked through.
4. 4For the chicken curry: Heat vegetable oil in a pot. Sauté chopped onion, garlic, ginger, and curry leaves until fragrant.
5. 5Add chicken pieces and cook until browned.
6. 6Add curry powder, turmeric powder, and chili powder. Stir well.
7. 7Pour in coconut milk and add salt. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the chicken is cooked and the sauce has thickened.
8. 8Serve string hoppers with chicken curry.

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