Experience the rich and aromatic flavors of Sri Lanka with this Chicken Ceylon Curry. This dish balances vibrant spices, creamy coconut, and zesty lime, making it a perfect main course for spice enthusiasts. Crafted from scratch, this medium-hot curry is sure to satisfy with every bite.
Ingredients
🛢️ 3 tablespoons vegetable oil
🌿 3-inch cassia/cinnamon stick
🌱 2 cracked cardamom pods
🍃 10 fresh curry leaves
🌶️ 2 green chillies, sliced
🧅 1 small onion, grated
🧄 1 tablespoon garlic and ginger paste
🍃 1/2 teaspoon dried methi leaves
🍛 2 teaspoons mix powder, Curry By Air Spices "Deri Style"
🌿 1/4 teaspoon coriander powder
🌿 1/4 teaspoon cumin powder
🌿 1/4 teaspoon turmeric powder
🌶️ 1-2 teaspoons chilli powder, Curry By Air Spices "Chill Chilli"
🧂 3/4 teaspoon salt
🍅 3 tablespoons tomato puree, mixed with 3 tablespoons water
💧 200ml water
🥥 2 tablespoons coconut milk powder, "Coconut Milk Powder" via Amazon
🧊 50g coconut block
🍬 1 teaspoon sugar
🍋 Squeeze of lime
🍗 8 pieces chicken
🌿 1/4 teaspoon garam masala, Curry By Air Spices "Cha Cha Chat"
🥬 Fresh coriander for garnish
Instructions
1- Heat the Oil:
- In an aluminium pan, warm 3 tablespoons of vegetable oil over a low-medium flame using a portable gas stove.
2- Add Whole Spices:
- Once the oil is hot, toss in the cinnamon stick, cracked cardamom pods, curry leaves, and sliced green chillies.
- Fry for 30 seconds until fragrant and bubbles form.
3- Saute the Aromatics:
- Incorporate the grated onion and garlic and ginger paste.
- Stir continuously, allowing them to soften.
4- Spice Blend:
- Sprinkle in the mix powder, chilli powder, salt, dried methi leaves, coriander powder, cumin powder, and turmeric powder.
- Reduce the heat slightly and fry for a minute, adding a bit of hot water if the mixture seems dry.
5- Tomato and Water:
- Add the tomato puree mixture and continue frying for 30 seconds to eliminate bitterness.
- Gradually stir in half of the 200ml water, allowing it to reduce.
6- Coconut and Sweetness:
- Mix in the coconut milk powder and sugar.
- Let the sauce thicken slightly.
7- Protein Coating:
- Add your choice of protein (such as chicken pieces).
- Ensure everything is well-coated and submerged.
8- Final Touches:
- Infuse with garam masala, a squeeze of lime, and stir in the coconut block.
- Allow to simmer until the sauce reaches the desired consistency and the protein is fully cooked.
9- Serve and Garnish:
- Once the curry is ready, ladle it into a traditional karahi.
- Garnish with freshly chopped coriander.
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes
Servings: 4
Calories: 350 kcal
Proteins: 25g
Fats: 20g
Carbohydrates: 15g
Equipment: Aluminium pan, portable gas stove, measuring jug, measuring spoons, small ingredient bowls, wooden spatula, karahi, chopping board
Cooking Tips
- Adjust the heat by varying chilli powder levels.
- Use fresh curry leaves for the best flavor.
- Ensure bubbles form around spices for optimal frying conditions.
- Consistently coat and reduce sauce to desired thickness.
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The Curry Kid: https://www.youtube.com/@TheCurryKid
Chicken Ceylon
Posted by Waivio guest: @waivio_hivecooking