Sri Lankan chicken congee or kanji. A simple yet satisfying rice porridge that is filling and gentle on your digestive system, for iftar.
You can also serve the chicken and rice porridge for breakfast or when you are under the weather.

Recipe summary at a glance.

• Serving size: for 5 to 6 individuals.
• Prep time: 30 minutes. extra 20 to 30 minutes to let the chicken cool down before shredding.
• Cooking time: 1 hour.
• Cooking method: stove top cooking.
• Cooking difficulty: easy, but you need to pay attention to getting the consistency right of the homemade porridge.
• Access to ingredients: easily available.
• Flavour profile: creamy, smooth and predominantly coconut milk-rich flavoured

Ingredients to make the chicken rice congee(kanji).

• For the coconut chutney/paste(Thovayal).
  • Freshly scraped coconut.
  • A small piece of ginger or half a teaspoon of minced ginger.
  • Red chilli powder.
  • Red chilli flakes(optional).
  • Shallots(small red onions).
  • Tamarind juice can be substituted with lime juice.
  • Salt to season.
• To make the chicken rice congee.
  • Short grain rice.
  • Water as needed.
  • Fenugreek seeds.
  • Garlic cloves.
  • Pandan leaves(substitute with curry leaves or bay leaves).
  • Cinnamon.
  • Chicken breast.
  • Thin coconut milk(dilute half a cup of coconut milk with half a cup of water).
  • Undiluted coconut milk.

What is chicken congee(kanji).

The chicken porridge is a staple in the month of Ramadan for iftar. There are various versions of chicken porridge, and every family has its own version of the chicken and rice congee.
It is a simple porridge made by cooking with liquids that include both water and coconut milk until the rice softens and breaks down.
Chicken broth and shredded chicken, ginger, garlic, pandan leaf and fenugreek seeds give the rice congee its unique flavour. The perfect comfort food.

Tips and questions to cook chicken congee.

• Tips.
  • Two ways of adding chicken to this congee.
    There are two ways to add chicken to this congee: both methods aim to turn the cooking liquid into a stock with more flavour.
    1. Add a whole chicken breast or half while the rice is being cooked.
       The reason I’m doing this is to add more flavour to the congee. Adding the chicken at the initial stage will turn the water into a chicken stock.
       The only downside of this method is that once the chicken is cooked, you need to take it out, shred the meat and add the shredded meat again to the congee.
    2. Using boneless chicken cubes and store-bought chicken stock or bouillon.
       While convenient and easy, the store-bought stock might have preservatives and other additives to give a longer shelf life.

• Questions.
  • How much rice would I need to make this rice and chicken congee for 2-3 people?
    • The answer to the following questions, as well as beginner tips for a better kanji, can be found in my recipe for Sri Lankan beef congee(kanji). If you have the time, please read the recipe post.
  • Coconut milk or coconut milk powder, which gives the best bowl of kanji(congee)?
    • You can use both coconut milk powder and liquid, which is now available in many stores. My personal preference would be for you to use liquid coconut milk, the congee tastes much creamier and more milky.
  • What can I do if the congee(kanji)is too thick?
    • To have the congee(kanji)thick is a personal preference; I do this sometimes, especially when I’m making the porridge for the kids as a hearty breakfast.
    • Thick or thin, the consistency can be changed by just adding half to 1 cup of chicken broth or water to thin the kanji. 
  • What can I do if my porridge thickens and congeals?
    • Sometimes, as the congee cools down, it tends to become thick and semi-solid. You can bring it to the correct consistency by adding half or 1 cup of broth while you warm it, and gently stir until it reaches the correct consistency.
    • Removing the pan as soon as the kanji is done also helps it to keep the correct consistency.
  • Can I use leftover rice to make the rice congee?
    • Yes, you can.

More congee(porridge) and soup recipes.

Rice and beef kanji(Sri Lankan, congee).
Beef bone broth-based vegetable soup.
Spicy-curried oat soup(healthy and filling).

 step-by-step photo tutorial

What you will need from the kitchen.

• Chopping board and knife.
• Large pot to cook the congee.
• Large wooden spoon.
• Tongs.
• Serving bowl and serving spoon.

How to make Sri Lankan rice chicken congee(kanji)

Prep work to make the easy chicken and rice congee.

• Have all the ingredients and utensils ready.
• Wash and drain the rice.
• Wash and leave the chicken to drain.

How to make the coconut chutney(thovayal).

• Mortar and pestle:
  • Place the ginger, garlic and shallots in a mortar and pound well.
  • Add the scraped coconut and pound with the ginger, garlic, and shallots.
  • Add the red chilli powder and season with salt.
  • Add the tamarind juice or lime juice.
  • Pound well until you have a nicely seasoned coconut chutney paste.
• Using a small blender/ grinder.
  • Add all the ingredients and blitz until you have a fine paste. taste and season accordingly.
  • Place the coconut chutney in an airtight container and refrigerate until you use it.
  • Can be frozen. Use within a week.

Making the chicken congee recipe(kanji).

Add the washed rice into a large pan; the volume of the congee increases when the rice is cooked, and coconut milk is added.
Pour in the water, fenugreek seeds, followed by the Pandan leaf, cinnamon, and garlic cloves.
Season lightly with salt.
Add the chicken to the pan. Cook over low-medium heat for 15 to 20 minutes or until the chicken is fully cooked over low-medium heat.
Remove the chicken using tongs, and allow it to cool slightly, then shred it into smaller pieces.
Meanwhile, allow the rice to continue cooking. Stir and gently break down the rice grains with the spoon as the porridge thickens.
Return the shredded chicken to the porridge and stir well to combine.
Add the thin coconut milk and slow-simmer for 10 minutes while continuing to stir and break down the rice.
Add the thick coconut milk, stir gently. Avoid boiling the chicken congee at this stage.
Adding the thick coconut milk is the final stage of cooking this chicken congee.
Taste and adjust the salt seasoning.
If the porridge is too thick, add water in stages to get the correct consistency. Start with half a cup of water and stir.
Immediately remove the pan from direct heat, or the porridge will continue to cook in the remaining heat and thicken.
Add the coconut chutney or the deep-fried onion and garlic, crispy, and serve warm.

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ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow it too.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.