One pot Sri Lankan Chicken Curry & Rice Yield: 3–4 pax Cook time: 1.5 hours Ingredients Curry and rice 1 tbsp ghee 1/2 cinnamon quill 2 cardamom pods 1 clove 2 brown onions, thinly sliced 1 sprig curry leaves 3 garlic cloves, chopped 2 green chilies, chopped 1/2 inch knob of ginger, chopped 1/2 tomato, chopped 1 tbsp tomato paste 1 tsp chili powder 2 tsp curry powder 1/2 tsp turmeric 5 chicken thighs, portioned Salt 1/2 tsp black pepper 1 cup water 3 cups basmati rice, washed and soaked for 30 minutes 1/2 cup water Slice of lemon Coriander leaves Coconut curry sauce 1 tbsp coconut oil 1/2 sprig curry leaves 1/2 red onion, finely chopped 1 green chili, finely chopped 2 garlic cloves, finely chopped 1.5 tbsp Jaffna curry powder 1 can coconut cream plus water 1 pandan leaf 1 tsp tamarind paste Pinch of salt Juice of half a lime Method Heat the ghee over medium flame. Once hot, add the whole spices and let them bloom for a few seconds. Add the onions and sauté for 7–9 minutes until caramelised. Add the curry leaves, garlic, green chili, and ginger. Sauté for 3–4 minutes. Add the tomato, tomato paste, and all the powdered spices. Sauté well for 2–3 minutes. Add the chicken and mix well for 4–5 minutes. Add salt and pepper, stir for another 2 minutes, then add 1 cup of water. Cover and cook on low heat for 20 minutes until the oil separates. Layer the basmati rice over the chicken. Pour in just enough water to cover. Add the lemon slice and coriander leaves. Cover and cook on the lowest heat for 20–25 minutes until the rice is fully cooked. Coconut curry sauce In a smaller saucepan, heat the coconut oil. Once hot, add the curry leaves, onion, green chili, and garlic. Sauté for 3–4 minutes. Add the Jaffna curry powder and toast for 1 minute. Pour in the coconut cream, pandan leaf, and tamarind paste. Stir and simmer until it reduces to a thick, saucy consistency. #cook #fyp #srilankanfood #onepan - @nipcooks