Sri Lanka Coconut-Yogurt Chicken over Rice Sticks

Time

Prep 30 min · Cook 45 min · 75 min total

Difficulty

medium

1. 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. 2

   Skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.

3. 3

   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.

4. 4

   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.

   60 min
5. 5

   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.

   15 min
6. 6

   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”.

7. 7

   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.

8. 8

   Add slices of orange around the edges of the plate.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.