Sri Lanka Coconut-Yogurt Chicken over Rice Sticks

"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.------"
 
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photo by SkipperSy photo by SkipperSy
photo by SkipperSy
Ready In:
1hr 15mins
Ingredients:
21
Serves:
4
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ingredients

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directions

  • 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.
  • skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
  • Cooking Instructions-.
  • 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.
  • Add the coconut milk and yogurt. Stir until smooth.
  • Add the chicken pieces and toss.
  • Cook uncovered, stirring from time-to-time for about 1 hour… until the sauce is reduced to a thick consistency.
  • 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.
  • 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”.
  • Remove the rice sticks to a nice size plate and spread out.
  • Add the chicken pieces in the center and with the sauce on top.
  • Add slices of orange around the edges of the plate.
  • Serve and enjoy!

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Reviews

  1. I make my own curry powder, using cumin, coriander, turmeric, cayenne, and salt. I used this for the recipe where it called for curry powder. I followed the recipe, except I used chicken thighs and breasts, and used basmati rice instead of rice sticks (not sure what those are!). This was a very nice meat curry. I had a raita on the side, and some fruit, and was quite happy with a very nice meal.
     
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Tweaks

  1. I make my own curry powder, using cumin, coriander, turmeric, cayenne, and salt. I used this for the recipe where it called for curry powder. I followed the recipe, except I used chicken thighs and breasts, and used basmati rice instead of rice sticks (not sure what those are!). This was a very nice meat curry. I had a raita on the side, and some fruit, and was quite happy with a very nice meal.
     

RECIPE SUBMITTED BY

Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!
 
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