Main CourseDinner

Sri Lankan Rice and Curry

Name: Sri Lankan Rice and Curry
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4人分
Cuisine: sri_lankan
Ingredients: 500 g boneless, skinless chicken thigh cut into 1-inch pieces; 2 大さじ coconut oil; 1 個 yellow onion thinly sliced; 3 片 garlic minced; 1 大さじ ginger grated; 10 個 curry leaf; 1 個 cinnamon stick 1-inch piece; 3 個 green cardamom pod lightly bruised; 1 小さじ chili powder; 2 小さじ roasted curry powder; 0.5 小さじ turmeric powder; 400 ml coconut milk full-fat; 120 ml water; 0.5 小さじ salt; 1 カップ red lentil rinsed; 3 カップ water; 0.25 小さじ turmeric powder; 0.25 小さじ salt; 1 大さじ coconut oil; 0.5 小さじ mustard seed; 0.5 小さじ cumin seed; 5 個 curry leaf; 0.5 個 red onion thinly sliced; 1 個 green chili slit lengthwise; 2 カップ basmati rice rinsed; 3 カップ water

Experience the vibrant flavors of Sri Lanka with this comforting rice and curry, featuring succulent chicken simmered in a rich, aromatic coconut gravy alongside a creamy, spiced red lentil dal. This dish offers a delightful balance of savory, spicy, and earthy notes, perfect for a satisfying and exotic weeknight meal.

Forkinによるオリジナルレシピ

合計時間: 1 時間 45 分
人数: 4
難易度: 普通
1人分: 1,121 kcal

グルテンフリー

アレルゲン情報： マスタードを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

chicken curry

500 gboneless, skinless chicken thigh, cut into 1-inch pieces
2 大さじcoconut oil
1 個yellow onion, thinly sliced
3 片garlic, minced
1 大さじginger, grated
10 個curry leaf
1 個cinnamon stick, 1-inch piece
3 個green cardamom pod, lightly bruised
1 小さじchili powder
2 小さじroasted curry powder
0.5 小さじturmeric powder
400 mlcoconut milk, full-fat
120 mlwater
0.5 小さじsalt

dal

1 カップred lentil, rinsed
3 カップwater
0.25 小さじturmeric powder
0.25 小さじsalt

dal tempering

1 大さじcoconut oil
0.5 小さじmustard seed
0.5 小さじcumin seed
5 個curry leaf
0.5 個red onion, thinly sliced
1 個green chili, slit lengthwise

to serve

2 カップbasmati rice, rinsed
3 カップwater

調理器具

Large pot · Dutch oven (お好みで) · 2× Medium saucepan · Small frying pan · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Stirring spoon

作り方

手順

1
Rinse the red lentils thoroughly under cold running water until the water runs clear, then set aside.
約2 分
調理のヒント： Rinsing removes any dust or debris and helps prevent the lentils from becoming too foamy during cooking.
2
Rinse the basmati rice thoroughly under cold running water until the water runs clear, then set aside to drain.
約2 分
調理のヒント： Rinsing removes excess starch, which results in fluffier, less sticky rice.
3
Dice the yellow onion for the chicken curry and finely mince the garlic and ginger.
約5 分
4
Dice the red onion for the dal tempering and thinly slice the green chili.
約3 分
調理のヒント： For less heat, remove the seeds and white membrane from the green chili before slicing.
5
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
約2 分
調理のヒント： Using a Dutch oven helps maintain even heat for slow simmering.
6
Add the diced yellow onion, minced garlic, minced ginger, 10 curry leaves, cinnamon stick, and green cardamom pods to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and fragrant.
約7 分
調理のヒント： Sautéing until fragrant builds a strong aromatic base for the curry.
7
Stir in the chili powder, roasted curry powder, and turmeric powder and cook for 1 minute, stirring constantly, until the spices are aromatic and slightly darkened.
約1 分
調理のヒント： Keep the heat moderate to prevent the spices from burning, which can make them bitter.
8
Add the boneless, skinless chicken thigh pieces to the pot and toss to coat evenly with the spice mixture.
約2 分
調理のヒント： Ensure each piece of chicken is well coated to absorb the flavors.
9
Pour in the coconut milk and water, then add the salt. Stir well to combine and bring the mixture to a gentle simmer.
約5 分
10
Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and cooked through.
約35 分
調理のヒント： Simmering gently allows the flavors to meld and the chicken to become incredibly tender.
11
While the chicken curry simmers, combine the rinsed red lentils, 3 cups of water, 0.25 tsp turmeric powder, and 0.25 tsp salt in a separate medium saucepan.
約2 分
12
Bring the lentils to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are soft and have absorbed most of the water.
約20 分
調理のヒント： Check for doneness by tasting; lentils should be creamy and tender, not crunchy.
13
Prepare the dal tempering: Heat 1 tbsp coconut oil in a small frying pan over medium heat until shimmering.
約1 分
14
Add the mustard seeds and cumin seeds to the hot oil. Cook for 1-2 minutes until the mustard seeds begin to pop and the cumin seeds are fragrant.
約2 分
調理のヒント： Cover the pan loosely with a lid to prevent mustard seeds from scattering as they pop.
15
Stir in the 5 curry leaves, diced red onion, and sliced green chili. Sauté for 3-5 minutes until the onion is softened and lightly browned.
約4 分
調理のヒント： Browning the onions slightly adds a depth of flavor to the tempering.
16
Pour the hot tempering mixture directly into the cooked dal and stir well to combine.
約1 分
調理のヒント： This tempering, known as 'tadka' or 'tempering,' adds a final burst of fresh aroma and flavor to the dal.
17
Cook the basmati rice: Combine the rinsed rice and 3 cups of water in a medium pot. Bring to a boil over high heat.
約5 分
18
Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
約18 分
調理のヒント： Avoid lifting the lid during cooking to keep the steam trapped, which is essential for properly cooked rice.
19
Remove the rice from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
約5 分
調理のヒント： Resting allows the steam to redistribute, resulting in perfectly fluffy grains.
20
Serve the aromatic Sri Lankan chicken curry and creamy dal warm with the freshly cooked basmati rice.

1人分

栄養情報

72%スコア

カロリー: 1,121.3kcal
たんぱく質: 54.7g
炭水化物: 114.4g
脂質: 52.9g
食物繊維: 10.4g
糖類: 6.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

調理のヒント：

This Sri Lankan rice and curry is a complete meal on its own, but it pairs wonderfully with a simple fresh cucumber and tomato salad or a vibrant coconut sambol for an extra kick. For a vegetarian alternative, swap the chicken for firm tofu or mixed vegetables. A crisp lager or a light-bodied white wine like Sauvignon Blanc would complement the rich flavors beautifully.

保存方法

Store leftover chicken curry and dal separately in airtight containers in the refrigerator. Store cooked rice separately in an airtight container.

温め直し

Reheat chicken curry and dal gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or coconut milk if needed to restore consistency. Reheat rice in the microwave with a sprinkle of water or steam on the stovetop.