Kanjee

The Sri Lankans I have spoken to suggest chicken is the unanimous favourite, while the dish evokes two memories: breaking fast during Ramadan and their grandmother making it for them.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a pressure cooker, place the rice, 1 branch of the curry leaves, the green chili, tomatoes, garlic, ¼ red onion, the fenugreek, turmeric, chili powder, chicken, water and coconut milk and salt. Stir to combine, then cook for 20 minutes on high with slow release.

Step 2

2. For the stovetop method, place the rice, 1 branch of the curry leaves, green chili, tomatoes, garlic, ¼ red onion, fenugreek, turmeric, chili powder, chicken, water and coconut milk and salt in a large pot and stir to combine. Bring to a gentle simmer over a medium heat and cook for 1 hour until the rice had broken down and the porridge has thickened.

Step 3

3. For either method, place a heavy-bottomed pan over a medium–high heat. Add the oil, pandan leaves, remaining curry leaves, cardamom, cinnamon, cloves, cumin, mustard seeds and remaining red onion and cook for 2–3 minutes until the spices begin to smell fragrant and the mustard seeds begin to pop. Don’t let the spices burn. Immediately stir into the cooked kanjee with the tamarind paste. Remove and discard the chicken bones, then season with salt and pepper and top with coconut flakes.

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