Chicken Ceylon: A Spicy Sri Lankan Curry Delight
Chicken Ceylon, inspired by the rich culinary heritage of Sri Lanka, is a flavorful Indian-style curry. Known for blending coconut and lime with aromatic spices, this medium-hot curry is a true feast for the senses. As versatile as it is delicious, it can be enjoyed with chicken, vegetables, paneer, or tofu.
Ingredients
🛢️ 3 tablespoons vegetable oil
🌿 3-inch cassia/cinnamon stick
🌿 2 cardamom pods, cracked
🌿 10 curry leaves
🌶️ 2 green chillies, sliced
🧅 1 small onion, grated
🧄 1 tablespoon garlic and ginger paste
🌿 1/2 teaspoon dried methi leaves
🌶️ 2 teaspoons Curry By Air Spices mix powder
🌿 1/4 teaspoon Curry By Air Spices coriander powder
🌿 1/4 teaspoon Curry By Air Spices cumin powder
🌿 1/4 teaspoon Curry By Air Spices turmeric powder
🌶️ 1-2 teaspoons Curry By Air Spices "Chill Chilli" brand chilli powder
🧂 3/4 teaspoon salt
🍅 3 tablespoons tomato puree mixed with 3 tablespoons of water
💧 200ml water
🥥 2 tablespoons coconut milk powder
🥥 50g coconut block
🍬 1 teaspoon sugar
🍋 1 squeeze of lime or lemon
🍗 8 pieces of protein (chicken, vegetables, paneer, or tofu)
🌿 1/4 teaspoon Curry By Air Spices garam masala
🌿 Fresh coriander for decoration
Instructions
1- Prepare Equipment:
- Use an Aluminium Pan available on Amazon.
- Cook on a Portable Gas Stove available on Amazon.
- Stir using Chef's Spoon from Amazon or general Spatulas from Amazon.
- Measure ingredients using a Measuring Jug from Amazon and Measuring Spoons from Amazon.
- Prepare spices and other small items in small preparation bowls.
2- Cook the Curry:
- Heat the pan over low-medium heat, and add the vegetable oil.
- Once hot, add the cassia/cinnamon stick, cracked cardamom pods, curry leaves, and sliced green chillies. Fry for 30 seconds.
- Add the grated onion and garlic-ginger paste, stirring and frying until softened.
- Sprinkle mix powder, chilli powder, salt, methi leaves, coriander powder, cumin powder, and turmeric powder. Fry for a couple of minutes, adding tiny splashes of hot water if necessary to prevent drying.
- Stir in the tomato puree mixture and fry for 30 seconds to remove bitterness.
- Add half the water, reduce slightly for a couple of minutes.
- Add the rest of the water, mixing well, allowing reduction again.
- Mix in coconut milk powder and sugar, reduce again for a minute.
- Add your protein choice, coating well in the sauce.
- Sprinkle garam masala and add a squeeze of lime or lemon.
- Add the broken coconut block, stirring through as it reduces for around five minutes.
- Cook until the sauce reaches desired consistency and protein (especially meat) is fully cooked.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Equipment: Aluminium Pan, Portable Gas Stove, Chef's Spoon or Spatulas, Measuring Jug, Measuring Spoons
Cooking Tips
- To adjust the heat level, alter the amount of chilli powder.
- Using fresh curry leaves greatly enhances flavor.
- Prevent the spice mixture from burning by adding hot water if necessary.
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The Curry Kid: https://www.youtube.com/@TheCurryKid