Sri lankan rice and curry – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Sri Lanka Servings: 4-6
Sri Lanka Servings: 4-6Sri Lankan Rice and Curry is a vibrant, flavorful dish originating from the tropical island country of Sri Lanka. Known for its aromatic spices and rich flavors, this dish combines perfectly cooked rice with a variety of curries including lentils, vegetables, and meat or fish. Each component offers a blend of coconut, chili, and other local spices, reflecting the diverse culinary heritage of Sri Lanka. Traditionally served during festive occasions and family gatherings, this dish embodies the island’s love for communal dining and elaborate, spice-forward fare.
Ingredients
- basmati rice – 2 cups / 400 g
- coconut milk – 1 cup / 240 ml
- red lentils – 1 cup / 200 g
- turmeric powder – 1 teaspoon / 5 g
- curry powder – 2 tablespoons / 30 g
- fresh spinach – 2 cups / 60 g
- boneless chicken breast – 500 g / 1 lb
- onion, chopped – 1 large
- garlic cloves, minced – 4
- ginger, grated – 1 tablespoon / 15 g
- ground cinnamon – 1 teaspoon / 5 g
- green chilies, sliced – 2
- vegetable oil – 2 tablespoons / 30 ml
- salt – to taste
- pepper – to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- In a pot, add red lentils with 2 cups of water, turmeric powder, and a pinch of salt. Bring to boil and simmer for 15 minutes until the lentils are tender. Set aside.
- Heat vegetable oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
- Add boneless chicken pieces to the pan and brown on all sides.
- Stir in curry powder, cinnamon, and coconut milk, cooking for 15 minutes until chicken is cooked through. Adjust seasoning with salt and pepper.
- Add fresh spinach and sliced green chilies to the pan. Cook for another 5 minutes until spinach is wilted.
- To serve, place a mound of rice on each plate, surround with lentils and chicken curry. Garnish with additional green chili slices if desired.
Substitutions
- basmati rice -> jasmine rice
- coconut milk -> almond milk
- boneless chicken breast -> tofu chunks
Enhancements in the Next Evolution
- Add a teaspoon of lime juice to enhance brightness.
- Include roasted cashews for added texture.
- Marinate the chicken with spices before cooking for deeper flavors.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
