Chicken Curry with Yellow Rice

3:41 AM

Hi folks! remember me??? can't believe its been almost an year since i posted a proper recipe. The year 2012 had been treating us wonderful so far, we relocated from United States to Singapore in March. It was a very big move for us both physically and mentally and took us quite a long time to get adjusted. And now iam back with a wonderful recipe to get started...

Yellow rice one of the dishes that is usually found common is many srilankan households, whether it is a party, a small get together or an elaborate wedding. I have grown up eating this dish in each and every special occasions. Yellow Rice or Kaha Bath, as called in sinhala ( Sinhalese mother tongue) is just a simple rice dish cooked with coconut milk. It goes very well with any veg or non-veg curry.

Yellow Rice

Serves 3 to 4


2 cups uncooked basmati rice
1 large onion, peeled and thinly sliced
1 teaspoon ginger garlic paste
1 bay leaf
1 pandan leaf or rambha, cut into 3 pieces
3 green cardamom pods
2 tablespoons butter
2 to 4 green chillies
1/2 teaspoon turmeric powder
1/4 cup diluted coconut milk
2 cups water
salt, to taste


Soak the rice for 1 hour. Pour out the soaking water and wash the rice in several changes of water, until the water runs clear. Leave it to drain in a fine meshed strainer for about 10 minutes.

Heat ghee in a large sauce pan over medium heat and add the bay leaf, cardamom pods green chillies, pandan leaf and onion. Saute until the onion turns golden brown.

Add the ginger garlic paste and saute until the raw smell disappears.

Add the rice and saute for 3 minutes. Add the water, coconut milk, turmeric powder and salt. Bring to a boil over high heat.

Reduce the heat to the lowest setting, cover the pan and cook until the rice is done, 10 to 12 minutes.

Do not stir in between. Remove from the heat and let the rice rest, covered for about 5 minutes. Fluff it with fork and serve.

Chicken curry can be cooked in so many ways and i follow this method as it is much easier to cook . Just throw in all the ingredients in the pressure cooker and you are ready with a tasty chicken curry.

Chicken Curry

Serves 3


1/2 kg chicken
1 medium onion, peeled and chopped
2 tomatoes, chopped
2 teaspoon ginger garlic paste
2 teaspoon red chili powder
1 tablespoons coriander powder
1 teaspoon turmeric powder
1/2 teaspoon garam masala
2 teaspoon pepper powder
2 green cardamom pods
1 1/2-inch cinnamon stick
1 bay leaf
1 sprig curry leaf
1/4 cup water
2 tablespoons coconut milk
1 tablespoons coconut oil
salt, to taste


Wash the chicken and keep it aside.

Heat oil in a pressure cooker over medium heat. When hot, add the cardamom, bay leaf, cinnamon, curry leaves and onion, fry until the onion turns golden brown.

Add the ginger garlic paste and tomatoes and cook until the raw smell disappears and tomatoes turn mushy.

Add the chicken, all the spice powders, water and salt.Saute well for about 3 minutes. Cover and let it cook in a medium flame for 3 whistles.

Once the pressure is released, open the lid, at this stage the curry will be little watery. Switch on the flame to medium heat and let it simmer for 5 minutes or until the curry has thickened.

Add the coconut milk and coriander leaves. Mix well, taste for seasoning and add more salt if needed.

Serve hot.

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  1. Your yellow rice sound so yummy , I usually did mine very simple with little ingredients, next time must try your version.

  2. O god...moving from one country to anothr..tell me abt it..we moved from Us to India to Malaysia..I've been here before n I simply love ur style n simplicity of this space n ur recipes r so good..



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