How to Make Kandyan Rice and Curry (Traditional & Healthy Version)
Kandyan Rice and Curry is a celebrated staple from Sri Lanka’s picturesque hill-country. This iconic dish brings together aromatic steamed rice and a selection of vibrant local curries—typically including lean chicken, fresh vegetables, and lentils—each spiced with classic Kandyan blends. Originating in the central highlands, this meal reflects the region’s bounty, with unique spices and ingredients sourced from lush, fertile valleys. The taste of Kandyan Rice and Curry is a harmonious balance of warmth, subtle heat, and fragrant coconut undertones, making it both comforting and exciting for the palate. Traditionally served for lunch or as a hearty breakfast, this meal is central to gatherings and daily life in the hill country, symbolizing togetherness and hospitality. Its health-conscious preparation—using minimal oil, lean proteins, and an abundance of vegetables—makes it a perfect choice for those seeking authentic Sri Lankan cuisine without compromising on nutrition.
Ingredients
- 1 cup Red rice (Kekulu or Samba) (washed and drained)
- 200g Skinless chicken breast (cut into cubes)
- 1/2 cup Coconut milk (light) (fresh or canned)
- 1 medium Carrot (diced)
- 1/2 cup Green beans (chopped)
- 1/4 cup Red lentils (masoor dal) (rinsed)
- 1 small Onion (finely sliced)
- 2 Garlic cloves (minced)
- 1 sprig Curry leaves (fresh preferred)
- 1/2 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 1 tsp Sri Lankan curry powder (roasted)
- 1/4 tsp Black pepper (freshly ground)
- to taste Salt
- 1 tbsp Coconut oil (or sunflower oil)
Step-by-step instructions
Step 1 · Rinse and cook the red rice in plenty of water until fluffy and tender
Rinse and cook the red rice in plenty of water until fluffy and tender, about 15-20 minutes. Drain any excess water.
Step 2 · Heat half the coconut oil in a pan
Heat half the coconut oil in a pan. Add mustard seeds. When they pop, add curry leaves, onion, and garlic. Sauté until golden.
Step 3 · Add chicken pieces
Add chicken pieces, turmeric, curry powder, and black pepper. Stir-fry until the chicken is sealed and lightly browned.
Step 4 · Pour in coconut milk and a little water
Pour in coconut milk and a little water. Simmer covered until chicken is cooked through, about 7 minutes. Add salt to taste.
Step 5 · Meanwhile
Meanwhile, in a separate pot, cook red lentils with turmeric and salt in water until soft. Finish with a splash of coconut milk.
Step 6 · Steam or lightly stir-fry carrots and green beans with remaining co...
Steam or lightly stir-fry carrots and green beans with remaining coconut oil, mustard seeds, and salt until just tender.
Step 7 · To serve
To serve, plate the red rice with portions of chicken curry, dal, and vegetables. Garnish with extra curry leaves if desired.
Why this recipe is healthy
This Sri Lankan hill-country classic is prepared with minimal oil, a variety of colorful vegetables, and lean proteins to support a healthy diet. Red rice delivers slow-release energy and is higher in fiber and micronutrients compared to white rice. The dish is rich in vitamins A, C, and B-complex, while lentils add plant-based protein and important minerals. Ideal for balanced nutrition and calorie-conscious eating.
A note on tradition
Kandyan Rice and Curry is deeply rooted in the traditions of Sri Lanka’s hill-country, particularly the Kandy region. It’s a centerpiece at family tables and is often served during special occasions, temple festivals, and ceremonies. The use of indigenous spices and locally grown produce reflects the region’s agricultural heritage. This meal showcases the harmony of flavors and balance valued in Kandyan culinary culture.