Rice and Curry

බත් සහ කරි · Bath saha kari

Ingredients14

• long-grain rice400 g
• bone-in chicken pieces800 g
• coconut milk400 ml
• onion1
• garlic4 cloves
• fresh ginger20 g
• Sri Lankan roasted curry powder2 tbsp
• turmeric1 tsp
• cayenne pepper1 tsp
• curry leaves12
• cinnamon stick1
• coconut oil2 tbsp
• salt2 tsp
• lime1

Method

1. Rinse the rice until the water runs clear, then simmer it in salted water until just tender. Drain and keep warm.
2. Cut the chicken into serving pieces and rub with half the salt, the turmeric, and half the curry powder.
3. Slice the onion and finely chop the garlic and ginger. Heat the coconut oil and fry the cinnamon stick and curry leaves until fragrant.
4. Add the onion, garlic, and ginger and cook until soft and lightly browned.
5. Stir in the remaining curry powder and the cayenne, then add the chicken and brown it on all sides.
6. Pour in the coconut milk and the rest of the salt. Simmer gently, partly covered, until the chicken is cooked through and the gravy is thick, about 35 minutes.
7. Squeeze in lime juice and taste for salt.
8. Serve the chicken curry beside a mound of rice, with the gravy spooned over.