2024 Fall International Cook-Off Sri Lanka recipes

Entrée: Milk Rice & Chicken Curry

Serves 10 people 

Milk Rice Ingredients:

• Coconut milk- Tin can 1 (CHAOKOH canned coconut milk)
• Rice (jasmine)- 4 rice cups –200g
• Salt
• Cashew nuts- 6g
• Curry leaves -7g
• Ghee-10 g

Milk Rice Instructions:

1. Boil rice.
2. Add coconut milk and salt.
3. Cook well and add cashew nuts, curry leaves, and ghee.

Chicken Curry Ingredients:

• Chicken thighs – boneless skinless thighs- 1lb
• Chili flakes – 25g
• Ginger garlic paste –(10 g garlic+5g ginger)
• Chili powder-25g
• Curry powder -25g
• Curry leaves -10g
• Onion -100g
• Salt
• Yogurt/Curd- 150g
• Cardamom and cloves- 10g
• Cinnamon sticks – 10g
• Black pepper-10g

Chicken Curry Instructions:

1. Marinate chicken in the above-mentioned spices and leave it for 2-3 hours.
2. Add oil to a pan and add the marinated chicken.
3. Add water or coconut milk as needed after the chicken is cooked.
4. Dessert – Honey Coconut-filled Sri Lankan Crepes

Ingredients:

• Brown Sugar – 100g
• Flour- 2 cup
• grated fresh coconut – need fresh 100g /premium select shredded coconut
• Eggs- 2 large
• Turmeric powder-2g
• Salt
• Butter- 20g
• coconut milk- 340ml (CHAOKOH canned coconut milk)

Instructions:

1. In a pan over low heat, combine the grated coconut, and brown sugar.
2. Cook for a few minutes, stirring until the sugar dissolves and the mixture thickens slightly.
3. Remove from heat and let it cool.
4. In a mixing bowl, combine the flour, water (or coconut milk), salt, sugar, add the egg. Whisk until smooth. The batter should be somewhat thin, similar to a crepe batter.
5. Let it rest for about 15-20 minutes.
6. Add butter to a pan.
7. Pour a ladleful of batter into the pan. Cook for about 1-2 minutes.
8. Once the pancakes are cooked, place a spoonful of the coconut filling in the center of each pancake. Roll it up.