Sri lankan Style Chicken Kanjee/Poridge/ | Grandma's Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while providing a nutty flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while adding sweetness.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried curry powder

Bay leaves provide a similar aromatic quality.

Chop tomatoes, garlic, red onions, and green chilies.

Add 1.5 cups of white rice to the rice cooker.

Squeeze curry leaves and add them to the rice cooker along with green chilies, tomatoes, garlic, and red onions.

Pour in 2 cups of water and mix well.

Add 2 teaspoons of salt and a pinch of fenugreek, then mix again.

Add chicken pieces with bones to the mixture.

Cover and cook for 15-20 minutes in the rice cooker.

After cooking, add 2 cups of coconut milk and mix well.

Adjust the consistency by adding more water if desired.

In a separate pan, heat and add pandan leaves, mustard seeds, and other spices to temper.

Pour the tempered spices over the porridge before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens