All Images © 2010 Lori Andrews

Do not use these images without my written permission

Saturday, October 31, 2009

Sri Lankan Chicken Curry & Rice Flour Rotti

This curry is very very delicious. An instant fav. We will make it again and soon I bet. Both it and the rice flour rotti are from this book.

Sri Lankan Chicken Curry-


3 Tbsp vegetable oil
2 onions, finely sliced
1" piece fresh ginger, chopped fine
2 cloves garlic, chopped
1/2 tsp. ground tumeric
1 tsp. chili powder
2 tsp. ground garam masala
400g boneless, skinless chicken breast, cut into bite size pieces
3/4 cup coconut milk
2 tomatoes, quartered
salt, to taste


1. Heat the oil in a med. saucepan, add the onions and cook until golden brown. Add the ginger. garlic and ground spices. Mix for 1 minute, then add chicken. Cook, stirring, over medium heat for 5 minutes.

2. Pour in 1 1/4 cups water. Bring to boil, reduce heat, cover and cook for 10 minutes.

3. Turn down heat to lowest, add the coconut milk. Cook for another 10 minutes or until chicken is cooked through. Stir in tomatoes and salt to taste. Cook for 5 more minutes. Serve with rice or rotti. Nice with mango chutney.

Akki Rotti


2 cups rice flour
50g freshly grated coconut (or dried coconut)
2 Tbsp cilantro chopped fine
10 curry leaves chopped fine
2 green chilies, chopped fine
2 1/2 shallots, very finely sliced
10 cashew nuts, roasted and ground
salt, to taste
vegetable oil for frying


1. Put all of the ingredients in a large bowl and mix well. Make a well in the center and gradually (slowly) stir in 1 to 2 cups of water until it forms a soft dough. With floured hands, knead the dough to mix and shape into small balls.

2. Roll out balls on a surface dusted with rice flour to make discs as thin as possible. Leave to rest for 10 minutes.

3. Heat a large frying pan and coat the bottom with oil. Place one disc of dough in the pan and cook for 2-3 minutes until golden brown. Turn over and brown the other side. Remove from pan and keep warm while cooking the remaining breads. Serve hot.


  1. looks good and fairly easy. i will have to make this one... and see about buying that book!

  2. I have tried 2 of the recipes so far and both I liked. (the other one was the plantain curry)

  3. Hi there -- great website! Laura Kicey directed me here. You and I are Flickr friends (kagogo).

    I have recently altered my diet significantly because of a celiac disease diagnosis and probable IBS, too. I've never taken cooking seriously, but of course, now I'm enthusiastic about, and inspired, since the foods I can eat are delicious in their own right. I'm very excited to try your recipes!

  4. Hi. I've started trying some of these recipes and they're wonderful. I have had migraines for many years and am getting better with diet changes.

    Sorry to ask such a goofy question - and whoever answers that's fine. (Do ques.s even get answered?) You mention taking some of these foods hiking, a quinoa dish, chicken, etc. How do you pack these foods so you can eat them on the go? do you use a thermos?, eat them hot? or cold?, they sound like they're perishable. Thanks in advance. I'm on the go with me + two kids ...

    And thanks for your web site!!

  5. sorry that I missed you question before. we pack them and eat them cold. I use a little cold pack in the bottom of my hiking pack to help my food stay cold on longer trips.

  6. Kagogo! hello! try stuff from my favorites first and then branch out. :)