Sri Lanka Coconut Yogurt Chicken Over Rice Sticks
Dive into the vibrant flavors of Sri Lanka with this irresistibly creamy Coconut Yogurt Chicken over tender rice sticks! This aromatic dish combines marinated chicken thighs infused with warming spices like turmeric, cumin, and coriander, all simmered to perfection in a rich coconut yogurt sauce. The dish is elevated with fragrant curry leaves, zesty lime juice, and a hint of chili heat, creating a perfect blend of savory, tangy, and mildly spicy notes. Served over delicate rice vermicelli noodles, it’s a gluten-free, crowd-pleasing meal that’s as comforting as it is exotic. Ready in just under an hour, this recipe is perfect for weeknight dinners or when you’re craving an authentic Sri Lankan-inspired feast. Garnish with fresh cilantro for a burst of color and freshness!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 200 g Plain Greek yogurt
- 200 ml Coconut milk
- 200 g Rice sticks (vermicelli noodles)
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 2 tbsp Lime juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Coconut oil
- 6 Curry leaves (optional)
- 2 Shallots, sliced
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 0.5 tsp Red chili flakes (optional)
- 1 cup Water
Instructions
In a large bowl, combine the Greek yogurt, coconut milk, minced garlic, grated ginger, turmeric, ground cumin, ground coriander, paprika, lime juice, salt, and black pepper. Mix well.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
Cook the rice sticks according to the package instructions. Typically, this involves soaking them in boiling water for 5-10 minutes until tender. Drain and set aside.
In a large skillet or wok, heat the coconut oil over medium heat. If using curry leaves, add them to the hot oil and sauté for 1 minute until fragrant.
Add the sliced shallots to the skillet and sauté until they are soft and translucent, about 3-4 minutes.
Remove the chicken from the marinade (reserve the leftover marinade) and add the chicken to the skillet. Sear the chicken on both sides until golden brown, about 3 minutes per side.
Pour the reserved marinade over the chicken and add 1 cup of water. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the chicken is fully cooked through and tender.
If desired, sprinkle red chili flakes for additional heat, and adjust salt and pepper to taste.
To serve, arrange the cooked rice sticks on a plate or in a bowl. Spoon the coconut yogurt chicken and sauce over the rice sticks.
Garnish with chopped fresh cilantro and serve immediately.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 10.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
