Sri Lanka Coconut Yogurt Chicken Over Rice Sticks Food

SRI LANKA COCONUT-YOGURT CHICKEN OVER RICE STICKS

Steps:

• 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!

NAT'S RICE STICKS

Steps:

• Boil some water, turn heat off, add Rice Sticks.
• Let sit in water for about 3-4 minutes, or until done and strain.
• Heat wok, add oil and butter until melted.
• Add curry powder, garlic powder and kosher salt.
• Add leeks and toss for about 1 minute.
• Add carrots and toss for about 1 minute.
• Add broccoli and toss for about 1 minute.
• Add wine, (or other liquid) and put the lid on wok or pan.
• Let everything simmer/steam on med.
• heat for 2 minutes.
• Remove lid, add Rice sticks, toss and put in serving bowl.
• Season with salt and pepper to taste, and I also usually add a little extra virgin olive oil at this point, and give it a last toss before serving.
• Enjoy!

SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI

Steps:

• Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
• Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
• Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
• Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
• Add in yogurt, cook stirring constantly for 2 minutes.
• Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
• Add in cooked rice; stir to combine.
• Season with more salt and black pepper to taste.
• Sprinkle with chopped cashews.