Kiribath

2 cups rice

1 tin (400ml) coconut milk

5 cups water

A sprig of curry leaves

1inch pandan leaf

Salt to taste

Chicken curry

1 chicken (cut into 8ths)

1/2 a sliced onion

1tbsp ginger paste

2tbsp garlic paste

2inches of pandan

2 sprigs curry leaves

2/3 green chillies

2 large tomatoes

salt to taste

2tbsp crushed black Pepper

1/2 tsp turmeric

1tsp cumin powder

2tbsp yoghurt

Mix all this together and ideally leave to marinate for 30-60 mins.

Saute the other half of the onion in 3-4 tbsp ghee and drop chicken in mixture.

Cook on low heat till done and quite evaporated, add the yoghurt and cook for another 20 minutes or so. 

Sambal

2 large onions

2-4 tbsp crushed chilli flakes

2 green chillies

2tbsp maldive fish flakes

1 tsp chilli powder

2 cloves garlic

Pulse this all together in a food processor until finely chopped but not a puree.

Add salt and fresh lime juice to taste (it needs to be strong from the chilli, lime and salt).

This needs to only be salted just before eating or it can tend to go bitter so if you need to make it ahead of time just process it and store in the fridge for a few hours. Take out of the fridge 30 mins and add salt and lime just before serving.