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Sri Lanka Coconut-Yogurt Chicken over Rice Sticks

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“This tasty recipe is based on the Sri Lanka (Ceylon) recipe Chicken Biriyani. However, instead of on a bed of basmati rice, I have used rice sticks.------”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken up into bite size pieces removing the skin, fat and discarding the backbone. Use a folk to hold the tomato and then over a flame, which will cause the.
  2. skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
  3. Cooking Instructions-.
  4. In a big pot add 3 tablespoons oil and 1 tablespoon gee. Add the onion, fennel seeds, pepper flakes, cardamom seeds, cinnamon stick, garlic, turmeric, salt, paprika, ½ teaspoon curry powder (or more to taste), ginger, chopped tomatoes. Cook and stir until the onions are a nice brown.
  5. Add the coconut milk and yogurt. Stir until smooth.
  6. Add the chicken pieces and toss.
  7. Cook uncovered, stirring from time-to-time for about 1 hour… until the sauce is reduced to a thick consistency.
  8. While the chicken is cooking (15 minutes before it is finished), in a big wok add the can of chicken broth and bring to a boil. When boiling turn off the heat and add the rice sticks. Toss with a folk to loosen up the strands. Let sit for about 5 plus minutes. Remove into a colander.
  9. In the dried wok, add 3 tablespoons oil and ½ teaspoon curry powder (or more to taste). Add the rice sticks, toss with a folk to loosen the strands and cook to “al dente”.
  10. Remove the rice sticks to a nice size plate and spread out.
  11. Add the chicken pieces in the center and with the sauce on top.
  12. Add slices of orange around the edges of the plate.
  13. Serve and enjoy!

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