Sri Lanka Coconut-Yogurt Chicken over Rice Sticks

Recipe by SkipperSy
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
  • 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.
  • 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.
  • 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.
  • 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”.
  • 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.
  • Add slices of orange around the edges of the plate.
  • Serve and enjoy!
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