Instant Pot Sri Lankan Lamprais
I make this dish is stages, to make it hassle free. The prep takes place over several days in short spurts. On the last day I put it all together. I don't wish to spend all day in the kitchen, so breaking up the prep stage makes it easier. The list of ingredients is l-o-n-g. And the process seems to be complicated. Breaking the process into steps, it truly is not. So here goes. At the beginning of the process, collect all your ingredients.
1.5 c Samba (preferred) or brown Basmati Rice
2c Chicken bone broth or Vegetable broth
1 roast or rotisserie chicken deboned and cut into 1/2" to 3/4" cubes
2 T Chicken Curry Paste
1 large or 2 Asian Eggplants cubed
2 Red onions chopped (by hand or in food processor)
10 Curry Leaves
1T Cardamon Powder
1T Ceylon Cinnamon Powder
1/2 t Ground Cloves
1T Garlic powder
1T Onion powder
1T Turmeric Powder
1/2 cup regular coconut milk
2T Stoneground mustard
1T Dried Shrimp Powder
1T Shredded Dried or fresh Coconut
1T Lime juice
1T tamarind paste
1/2 c Coconut Milk
Salt to taste.
Step 1: Rice
Cook rice with the broth, salt and spices in the Instant Pot on the RICE setting. Set aside until assembly.
Step 2: Eggplant
2 large eggplants
Step3: Shrimp Blachang
Dry roast the coconut until golden
Dry roast dried Shrimp powder until golden
Mix in bottle, and save until assembly.
Step 4: Onion and Tomato Sambal
Blend 1 or 2 large tomatoes in a blender or food processor and set aside.
Saute 10 curry leaves and 1 chopped onion until onion is golden or lightly caramelized.
Add salt to taste and 1T tamarind paste
Step 5: Assembly
Marinate the cubed chicken (cooked or raw) in the curry paste, cardamon, cinnamon, garlic powder and ginger powder and onion powder for at least 30 minutes or overnight in fridge. Place 6-10 curry leaves and 1 cup chopped onions in Instant Pot on Saute mode, stirring to prevent sticking to bottom. Saute until onions are soft but not caramelized. Add cubed chicken stirring to blend and prevent sticking.
Add prepared Eggplant, Shrimp Blachang, Onion and Tomato Sambal and coconut milk and stir to blend well. Set Instant Pot to manual, and cook for about 7 minutes. Allow the juices to be thickened, not too runny.
Add rice and mix well. Check for salt to taste.
Note: If using raw chicken, make the curry ahead according to package instructions and use in this recipe at the assembly stage..
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