Sri Lankan Rice and Curry
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.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,121 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken curry
- 500 gboneless, skinless chicken thigh, cut into 1-inch (2.5 cm) pieces
- 2 tbspcoconut oil
- 1 pcsyellow onion, thinly sliced
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 10 pcscurry leaf
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
- 3 pcsgreen cardamom pod, lightly bruised
- 1 tspchili powder
- 2 tsproasted curry powder
- 0.5 tspturmeric powder
- 400 mlcoconut milk, full-fat
- 120 mlwater
- 0.5 tspsalt
dal
- 1 cupred lentil, rinsed
- 3 cupwater
- 0.25 tspturmeric powder
- 0.25 tspsalt
dal tempering
- 1 tbspcoconut oil
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 5 pcscurry leaf
- 0.5 pcsred onion, thinly sliced
- 1 pcsgreen chili, slit lengthwise
to serve
- 2 cupbasmati rice, rinsed
- 3 cupwater
Equipment
Large pot · Dutch oven (optional) · 2× Medium saucepan · Small frying pan · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Stirring spoon
The method
Step by step
- 1
Rinse the red lentils thoroughly under cold running water until the water runs clear, then set aside.
About 2 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 5 min
- 4
Dice the red onion for the dal tempering and thinly slice the green chili.
About 3 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 7 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 5 min
- 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.
About 35 min
Cook’s note: 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.
About 2 min
- 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.
About 20 min
Cook’s note: 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.
About 1 min
- 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.
About 2 min
Cook’s note: 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.
About 4 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 5 min
- 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.
About 18 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
Per serving
Nutrition
- Calories
- 1,121.3kcal
- Protein
- 54.7g
- Carbs
- 114.4g
- Fat
- 52.9g
- Fibre
- 10.4g
- Sugar
- 6.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.
Store leftover chicken curry and dal separately in airtight containers in the refrigerator. Store cooked rice separately in an airtight container.
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.
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