sri-lankan

Kukul Mas Curry with Coconut Milk and Rice

This simmered dish pairs Basmati rice, dry with Coconut milk, Curry leaves and Sri Lankan curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

59 g Carbohydrates

31 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

142g Chicken thigh, boneless, diced 172 kcal
55g Basmati rice, dry 201 kcal
95g Coconut milk 187 kcal
55g Onion, sliced 22 kcal
6g Garlic, minced 9 kcal
5g Ginger, grated 4 kcal
5g Curry leaves 2 kcal
5g Sri Lankan curry powder 15 kcal
1g Turmeric powder 2 kcal
8g Lime juice 2 kcal
4g Vegetable oil 35 kcal
2g Salt 0 kcal

Cooking instructions

Basmati riceSalt
Rinse the rice until the water runs mostly clear, then cook it with 1/4 tsp salt and 300 ml water until tender; keep warm.
OnionGarlicGingerCurry leavesVegetable oil
Heat 1 tsp oil in a small pot over medium heat. Add onion, garlic, ginger, and curry leaves; saute 2-3 minutes until fragrant.
Chicken thighSri Lankan curry powderTurmeric powderSalt
Add Sri Lankan curry powder and turmeric; stir 30 seconds. Add chicken and 1/4 tsp salt; brown 3-4 minutes.
Chicken thighCoconut milk
Pour in coconut milk and 120 ml water. Simmer 15-18 minutes until chicken is cooked and sauce thickens.
Basmati riceLime juiceSalt
Stir in lime juice and black pepper. Taste and adjust salt. Serve curry over rice.