Sri Lankan Spiced Rice and Chicken Curry

Ingredients

While the original Italian dish, Mangia e bei, is a pasta-based dish with Italian flavors, this Sri Lankan adaptation focuses on the use of aromatic spices and coconut milk to create a rich and flavorful rice and chicken curry. The Sri Lankan version incorporates traditional spices such as cinnamon, cardamom, and cloves, which are not typically found in Italian cuisine. Additionally, the use of coconut milk adds a creamy and slightly sweet element to the dish, giving it a distinct Sri Lankan twist. We alse have the original recipe for Mangia e bei, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons Sri Lankan curry powder 2 tablespoons Sri Lankan curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with Sri Lankan curry powder, turmeric powder, yogurt, minced garlic, grated ginger, and a pinch of salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the cinnamon stick, cardamom pods, and cloves to the pot and sauté for a minute until fragrant.
4. 4.
   Add the marinated chicken to the pot and cook until it is browned on all sides.
5. 5.
   Add the diced tomatoes and cook until they soften.
6. 6.
   Add the rinsed basmati rice to the pot and stir well to coat the rice with the spices.
7. 7.
   Pour in the coconut milk and add enough water to cover the rice by about an inch. Season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the chicken is tender.
9. 9.
   Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and make it tender.
• Sri Lankan curry powder — If you can't find Sri Lankan curry powder, you can substitute it with a combination of equal parts ground coriander, cumin, fennel, and turmeric.
• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor. Shake the can well before using to ensure the cream and liquid are well mixed.
• Basmati rice — Rinse the rice well under cold water to remove excess starch and achieve fluffy grains when cooked.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the curry.
• Serve the Sri Lankan Spiced Rice and Chicken Curry with a side of Sri Lankan coconut sambal for added flavor and texture.
• If you prefer a milder curry, reduce the amount of Sri Lankan curry powder or substitute it with a milder curry powder.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Customize the dish by adding vegetables such as carrots, peas, or bell peppers for added color and nutrition.

Serving advice

Serve the Sri Lankan Spiced Rice and Chicken Curry hot, garnished with fresh cilantro. Accompany it with a side of lime pickle and Sri Lankan coconut sambal for a burst of tangy and spicy flavors. This dish pairs well with a cooling cucumber raita or a refreshing glass of iced tea.

Presentation advice

Present the Sri Lankan Spiced Rice and Chicken Curry in a large serving dish, allowing the vibrant colors of the curry and rice to shine through. Garnish with a sprinkle of fresh cilantro for an added touch of freshness. Serve with colorful side dishes and condiments to create an enticing and visually appealing spread.