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Sri Lankan One-Pot Chicken Rice (Kammali Bath)
A flavorful and easy-to-make Sri Lankan one-pot chicken and rice dish, perfect for a quick and satisfying meal. This recipe combines aromatic whole and ground spices, tender chicken, and fluffy rice cooked in coconut milk, offering a delicious and convenient option for busy days or when you're feeling lazy. It's a wholesome meal packed with traditional Sri Lankan flavors.
#Sri Lankan
#One-Pot
#Chicken
#Rice
#Easy
#Dinner
#Lunch
#Coconut Milk
#Spicy
#Comfort Food
#Kammali Bath
Fresh Ingredients
Recipe Information
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Sri Lankan
Sinhala
Nutrition (per serving)
480
Calories
35g
Protein
55g
Carbs
18g
Fat
Sautéing Chicken with Spices
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Rice Simmering in Pot
Instructions
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- Prepare all ingredients: Cut chicken into bite-sized pieces. Slice the onion, mince garlic and ginger, and slit the green chilies. Wash the rice thoroughly under cold water until the water runs clear, then drain well.5mPreview5mPreviewPrepare all ingredients: Cut chicken into bite-sized pieces. Slice the onion, mince garlic and ginger, and slit the green chilies. Wash the rice thoroughly under cold water until the water runs clear, then drain well.
- Sauté Whole Spices: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Add the 1-inch cinnamon stick, 2-3 cardamom pods, and 3-4 cloves. Sauté for about 1 minute until fragrant.1m
Preview1mPreviewSauté Whole Spices: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Add the 1-inch cinnamon stick, 2-3 cardamom pods, and 3-4 cloves. Sauté for about 1 minute until fragrant. - Sauté Aromatics: Add the sliced onion to the pot and sauté, stirring occasionally, until it turns translucent and soft, about 3 minutes. Then, add the minced garlic, grated ginger, slit green chilies, curry leaves, and pandan leaves. Continue to sauté for another 2 minutes until fragrant.5m
Preview5mPreviewSauté Aromatics: Add the sliced onion to the pot and sauté, stirring occasionally, until it turns translucent and soft, about 3 minutes. Then, add the minced garlic, grated ginger, slit green chilies, curry leaves, and pandan leaves. Continue to sauté for another 2 minutes until fragrant. - Brown Chicken: Add the prepared chicken pieces to the pot. Increase heat slightly and sauté the chicken, stirring frequently, until it is lightly browned on all sides, about 4 minutes.4m
Preview4mPreviewBrown Chicken: Add the prepared chicken pieces to the pot. Increase heat slightly and sauté the chicken, stirring frequently, until it is lightly browned on all sides, about 4 minutes. - Add Ground Spices: Stir in 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1 tablespoon Sri Lankan curry powder, salt to taste, and 1/2 teaspoon black pepper. Mix well to ensure the chicken pieces are evenly coated with the spices. Cook for 1 minute.1m
Preview1mPreviewAdd Ground Spices: Stir in 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1 tablespoon Sri Lankan curry powder, salt to taste, and 1/2 teaspoon black pepper. Mix well to ensure the chicken pieces are evenly coated with the spices. Cook for 1 minute. - Incorporate Tomatoes: Add the chopped medium tomato to the pot. Cook for 2 minutes, stirring, until the tomato softens and begins to release its juices, creating a rich base for the rice.2m
Preview2mPreviewIncorporate Tomatoes: Add the chopped medium tomato to the pot. Cook for 2 minutes, stirring, until the tomato softens and begins to release its juices, creating a rich base for the rice. - Add Rice: Add the washed and drained rice to the pot. Stir gently to combine the rice with the chicken and spice mixture. Continue cooking for about 1 minute, allowing the rice to toast slightly.1m
Preview1mPreviewAdd Rice: Add the washed and drained rice to the pot. Stir gently to combine the rice with the chicken and spice mixture. Continue cooking for about 1 minute, allowing the rice to toast slightly. - Add Liquids: Pour in 1 cup of thick coconut milk and 1.5 cups of water or chicken stock. Stir once gently to ensure all ingredients are evenly distributed in the liquid. Taste and adjust salt if needed.1m
Preview1mPreviewAdd Liquids: Pour in 1 cup of thick coconut milk and 1.5 cups of water or chicken stock. Stir once gently to ensure all ingredients are evenly distributed in the liquid. Taste and adjust salt if needed. - Cook the Rice: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to very low, cover the pot tightly with a lid, and let it simmer for 10 minutes, or until all the liquid is absorbed and the rice is fully cooked and tender.10m
Preview10mPreviewCook the Rice: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to very low, cover the pot tightly with a lid, and let it simmer for 10 minutes, or until all the liquid is absorbed and the rice is fully cooked and tender. - Rest and Garnish: Once cooked, remove the pot from the heat and let it rest, still covered, for 5 minutes. This allows the steam to redistribute, resulting in fluffier rice. Then, open the lid, fluff the rice gently with a fork. Garnish generously with fresh coriander or spring onions and a squeeze of lime juice if desired.5m
Preview5mPreviewRest and Garnish: Once cooked, remove the pot from the heat and let it rest, still covered, for 5 minutes. This allows the steam to redistribute, resulting in fluffier rice. Then, open the lid, fluff the rice gently with a fork. Garnish generously with fresh coriander or spring onions and a squeeze of lime juice if desired. - Serve: Serve the Sri Lankan One-Pot Chicken Rice hot as a complete, satisfying meal.2m
Preview2mPreviewServe: Serve the Sri Lankan One-Pot Chicken Rice hot as a complete, satisfying meal.
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