Chicken Ceylon 🌶️🌶️🌶️ (no base, made from scratch)

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