Entree: Sri Lanka – Colombo & Western Sri Lanka – String Hoppers with Curry (steamed rice noodle nests served with a fragrant coconut-based curry and traditional condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the string hoppers (idiyappam):
  - 2 cups (250 g) roasted rice flour or fine rice flour
  - 1 1/4 cups (300 ml) boiling water
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) coconut oil or vegetable oil
- For the coconut chicken curry:
  - 1 lb (454 g) chicken pieces, bone-in preferred
  - 2 tbsp (30 ml) coconut oil or vegetable oil
  - 1 medium onion, thinly sliced
  - 3 cloves garlic, minced
  - 1 inch (2.5 cm) piece ginger, minced
  - 2 tbsp (30 ml) Sri Lankan roasted curry powder
  - 1 tsp (5 g) turmeric powder
  - 2 green chilies, slit
  - 10–12 curry leaves
  - 1 cinnamon stick
  - 1 cup (240 ml) thin coconut milk or water
  - 1 1/2 cups (360 ml) coconut milk, divided (use about 1 cup (240 ml) during cooking, 1/2 cup (120 ml) to finish)
  - Salt to taste
  - 1 tbsp (15 ml) lime juice
- For pol sambol (coconut condiment):
  - 1 cup (80 g) freshly grated coconut
  - 1 small red onion, finely chopped
  - 1–2 tsp (5–10 g) Maldive fish flakes or 1 tsp (5 ml) fish sauce (optional)
  - 1 tsp (5 g) chili powder or to taste
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) lime juice

Show original ingredient measurements

- For the string hoppers (idiyappam):
  - 2 cups (250 g) roasted rice flour or fine rice flour
  - 1 1/4 cups (300 ml) boiling water
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) coconut oil or vegetable oil
- For the coconut chicken curry:
  - 1 lb (454 g) chicken pieces, bone-in preferred
  - 2 tbsp (30 ml) coconut oil or vegetable oil
  - 1 medium onion, thinly sliced
  - 3 cloves garlic, minced
  - 1 inch (2.5 cm) piece ginger, minced
  - 2 tbsp (30 ml) Sri Lankan roasted curry powder
  - 1 tsp (5 g) turmeric powder
  - 2 green chilies, slit
  - 10–12 curry leaves
  - 1 cinnamon stick
  - 1 cup (240 ml) thin coconut milk or water
  - 1 1/2 cups (360 ml) coconut milk, divided (use about 1 cup during cooking, 1/2 cup to finish)
  - Salt to taste
  - 1 tbsp (15 ml) lime juice
- For pol sambol (coconut condiment):
  - 1 cup (80 g) freshly grated coconut
  - 1 small red onion, finely chopped
  - 1–2 tsp (5–10 g) Maldive fish flakes or 1 tsp (5 ml) fish sauce (optional)
  - 1 tsp (5 g) chili powder or to taste
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) lime juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the string hopper dough: place rice flour and salt in a bowl. Pour boiling water in gradually, stirring with a spoon until a soft, cohesive dough forms. Stir in 1 tbsp (15 ml) coconut oil and knead briefly until smooth and pliable; cover to keep warm.
2. Prepare steaming plates or idiyappam trays by lightly oiling. Fill an idiyappam press or a noodle press with the dough and press into 3–4 inch (7–10 cm) round nests onto the prepared plates. If no press, pipe through a clean cloth with small holes.
3. Steam the nests over high heat for 8–10 minutes until set and opaque. Remove and keep covered to retain moisture.
4. For the curry: heat 2 tbsp (30 ml) coconut oil in a pot over medium heat. Fry sliced onions until soft and golden. Add garlic and ginger and sauté 1 minute.
5. Add curry powder, turmeric, cinnamon stick, and curry leaves; fry briefly until aromatic. Add chicken pieces and toss to coat with the spice mixture, browning lightly for 2–3 minutes.
6. Pour in 1 cup (240 ml) thin coconut milk or water, bring to a simmer, cover and cook 15–20 minutes until chicken is nearly tender. Stir in 1 cup (240 ml) coconut milk and simmer uncovered until sauce thickens and chicken is cooked through, about 8–10 minutes. Finish with remaining 1/2 cup (120 ml) coconut milk, lime juice, and salt to taste.
7. Make pol sambol: combine grated coconut, chopped red onion, fish flakes or fish sauce if using, chili powder, salt, and lime juice; mix until evenly distributed.
8. To serve: arrange warm string hoppers with a generous ladle of coconut chicken curry and a spoonful of pol sambol on the side.

1. Make the string hopper dough: place rice flour and salt in a bowl. Pour boiling water in gradually, stirring with a spoon until a soft, cohesive dough forms. Stir in 1 tbsp coconut oil and knead briefly until smooth and pliable; cover to keep warm.
2. Prepare steaming plates or idiyappam trays by lightly oiling. Fill an idiyappam press or a noodle press with the dough and press into 3–4 inch (7–10 cm) round nests onto the prepared plates. If no press, pipe through a clean cloth with small holes.
3. Steam the nests over high heat for 8–10 minutes until set and opaque. Remove and keep covered to retain moisture.
4. For the curry: heat 2 tbsp coconut oil in a pot over medium heat. Fry sliced onions until soft and golden. Add garlic and ginger and sauté 1 minute.
5. Add curry powder, turmeric, cinnamon stick, and curry leaves; fry briefly until aromatic. Add chicken pieces and toss to coat with the spice mixture, browning lightly for 2–3 minutes.
6. Pour in 1 cup (240 ml) thin coconut milk or water, bring to a simmer, cover and cook 15–20 minutes until chicken is nearly tender. Stir in 1 cup (240 ml) coconut milk and simmer uncovered until sauce thickens and chicken is cooked through, about 8–10 minutes. Finish with remaining 1/2 cup (120 ml) coconut milk, lime juice, and salt to taste.
7. Make pol sambol: combine grated coconut, chopped red onion, fish flakes or fish sauce if using, chili powder, salt, and lime juice; mix until evenly distributed.
8. To serve: arrange warm string hoppers with a generous ladle of coconut chicken curry and a spoonful of pol sambol on the side.