sri lanka

Originating in Sri Lankan where curries are also extremely popular this is a delicately balanced, medium-hot spiced dish with coconut and lime 


Chicken Ceylon (made from scratch)

Oil (Vegetable): 3 tablespoons

Cassia Bark (Cinnamon Stick): 3"

Cardamom (Pods): 2 cracked

Curry Leaves: 10 fresh

Chilli (Green): 2 sliced

Onion (brown/white): 1 small grated

Garlic & Ginger Paste: 1 tablespoon

Fenugreek Leaves (Kasoori Methi): 1/2 teaspoon

Mix Powder / Curry Powder: 2 teaspoons

Coriander (Powder): 1/4 teaspoon

Cumin (Powder): 1/4 teaspoon

Turmeric (Powder): 1/4 teaspoon

Chilli (Powder - Hot): 1-2 teaspoons

Tomato (Paste): 3 tablespoons

Water: 200 millilitres

Milk

Lime: squeeze

Meat, Vegetables, Paneer

Garam Masala (Powder): 1/4 teaspoon

Coriander (Fresh/Chopped):

Tired of the same old curries? Then give this flavour-packed chicken and coconut Sri Lankan curry a go. Best of all, it's made in just one-pot in the microwave, so you can spend less time washing up.

One-pot Sri Lankan coconut chicken curry

basmati rice

(2 water

salt

tsp sweet paprika

tsp coriander

tsp cumin

tsp turmeric

½ tsp ground black pepper

¼ tsp chilli powder

ghee

brown onion, halved, thinly sliced

curry leaves

garlic cloves, crushed

green chillies, deseeded, finely chopped

ginger,

tomato paste

Lilydale Free Range Chicken Thigh, trimmed, cut in 3cm pieces

milliliters (1 cup) coconut milk

coriander,

Peter Kuruvita shares his take on the Sri Lankan street food staple kottu roti.

Peter Kuruvita's Sri Lankan prawn curry

tbs coconut oil

white onion, finely chopped

prawns,

cardamom pods

tsp fenugreek seeds

tbs each ground turmeric and cumin

tbs sweet smoked paprika (pimenton)

tbs coriander

Thai green chillies, chopped

fish stock

coconut milk powder

limes

spinach

coconut oil

paratha flatbreads (from Indian grocers)

red onion, sliced

(50 grams) finely shredded cabbage

carrot,

baby bok choy, blanched, refreshed, roughly chopped

red chillies, thinly sliced

peanuts

tsp dried chilli flakes

tsp grated ginger

tbs chilli oil

(60 milliliters) lime juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Eggs are where it’s at this year! Cook this curry a few nights ahead to really develop its exotic flavours.

Sri Lankan egg curry

eggs

tbsp rice bran oil

brown onion, finely chopped

green chillies, finely chopped

3cm-piece fresh ginger, peeled, finely grated

curry powder

tsp Jeeny's Roasted Shrimp Paste

tsp fennel

(about 250 grams) ripe tomatoes, chopped

x coconut milk

green chilli, extra, to serve

basmati rice, to serve

Easy Sri Lankan hoppers recipe that uses rice flour. And uses 18-hour fermentation to get the authentic hopper taste.

Sri Lankan Hoppers

Rice flour

yeast

water (175mg)

coconut milk

sugar

The night before you make hoppers (18hrs - 20hrs earlier) make a very thigh dough-like paste using rice flour, yeast, and water. You can use a spoon or fork to mix this. Then cover with and let it ferment for 18 to 20 hours. It's okay to make them a little earlier or a little later. Do NOT add sugar or salt.

18 to 20 hours later you should be able to notice that there are some bubbles on the surface and the paste has risen a little bit.

After 18 - 20 hours add sugar and coconut milk and make a somewhat thick batter. Not too thick or not too thin. Careful when you add coconut milk. You might need less or more than 200ml. So add a little by little and see the consistency is right. Do NOT add salt yet. Now cover again and let it sit for 30 mins.

Meanwhile, add a generous amount of oil to your hopper pan. Let the oil heat a bit and then add an egg yolk if your pan is too sticky. ( Or you can use the whole egg if your pan is old and well seasoned) break the egg yolk in the oil as it frying and rub it all in the pan using your spoon. Then remove the oil and the egg yolk to a heatproof bowl. We are going to use this oil to rub the pan before making each hopper.

**Skip this step completely if you're using a nonstick hopper pan. 


After 30 mins of mixing coconut milk and sugar, add salt to the batter and mix very well. 

Heat the hopper pan on medium heat, add a ladle full of batter to the center. and swirl the pan around to coat the inside with the batter. Now cover the pan and let it cook for about 45 seconds or until it's done. 

and swirl the pan around to coat the inside with the batter. Now cover the pan. Do not open the lid again and again. 

and let it cook for about 45 seconds or until it's done. 

For egg hoppers, pour the batter ( a little less than plain hoppers), break an egg in, add salt and pepper, cover, and cook on low heat until you get the desired texture. 



My mom's super easy, no fuss Sri Lankan devilled chicken recipe that everyone craves. A dish that you should definitely try.

Sri Lankan Devilled Chicken

Chicken

chili powder

Black pepper powder

turmeric powder

lemon/lime juice

garlic

ginger

chili paste

chili flakes

ketchup / chili sauce

water

Banana peppers/ Hungarian wax peppers

red onion

corn starch dissolve

Mix all the ingredients from the marinade list above with chicken. Leave it aside for 30 mins or up to 2 hours  (or up to 12 hours in the fridge)

Now air-fry them until chicken pieces are golden.  It took me  14mins on 390F in my Ninja air fryer. You may need more or less time than this depending on your air fryer and the size of your chicken pieces.
Make sure you do not overcrowd the air fryer pan and flip them once to get even browning.

Now heat a wok or pan. Add some oil and let it heat. When the oil is hot, add your finely chopped ginger and garlic pieces.

Now add chili flakes and chili paste. Mix everything together. 

Then add 1/4 cup of water, mix and let it come to simmer. (You can add more if you want more gravy)

When the sauce is simmering you add sugar. Taste and adjust salt if needed. Then add your fried chicken pieces and mix well.

Then add your peppers and onions. Mix well.

(Optional) Add the cornstarch slurry. This will add a nice glossy look to the sauce and chicken pieces. Also if you have some gravy, this will thicken that up. You can also add large chunks of tomatoes too at the end.

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Top 7 sri lanka recipes from across the web

The most viewed sri lanka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Ceylon (made from scratch)

One-pot Sri Lankan coconut chicken ...

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Sri Lankan egg curry

Sri Lankan Hoppers

Sri Lankan Devilled Chicken

Sri Lankan Egg hoppers

The most viewed sri lanka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine