Ceylon Chicken Curry

How to make a Ceylon Chicken Curry.

Ingredients: Serves 2

For the spice mix:

  • 2 tsp Sri Lankan roasted curry powder
  • 1 1/2 tsp kashmiri chilli powder
  • 1 /2 tsp kasoor methi
  • 1/2 tsp kosher salt

For the Ceylon chicken curry:

  • 3 tbsp vegetable oil
  • 1 2″ piece cinnamon bark – also called cassia bark
  • 3 green cardamom pods
  • 10 curry leaves
  • 1 tbsp garlic ginger paste
  • 2 jwala type finger hot green chillies cut in half lengthwise, seeded and into 1 inch pieces
  • 1 cup Indian curry gravy
  • 3 boneless, skinless chicken thighs – cut into 3-4 pieces each
  • 3 tbsp coconut milk
  • 1 tsp pure tamarind paste
  • 1 tsp brown sugar or jaggery (optional)

Method:

  1. Make your spice mix.
  2. Heat the oil in a medium frying pan until it just starts to shimmer.
  3. Add the green cardamom, cassia bark and curry leaves.
  4. Cook about 30 seconds.
  5. You want to see little bubbles forming around your whole spices.
  6. Stir in the garlic ginger paste and green chillies.
  7. Cook until the garlic ginger paste stops sputtering.
  8. Turn your heat to medium-low and add your spice mix.
  9. Gently fry the spices in the oil, stirring constantly, for about 30 seconds.
  10. Turn the heat up to medium.
  11. Add the Indian curry gravy.
  12. Bring to a simmer.
  13. Really stir it to get the oil to combine and cook for about a minute.
  14. Add the chicken in an even layer and cover the pan.
  15. After about 5 minutes flip the chicken pieces.
  16. Cook until the chicken is just done.
  17. The chicken should take around 8-12 minutes to cook through.
  18. Once the chicken is done, stir in the coconut milk and tamarind paste.
  19. Simmer for one minute.
  20. The texture should be about right at this point.
  21. If it’s too thick add a bit of water or chicken stock.
  22. If it is too thin just let the curry simmer uncovered for a minute or two.
  23. Taste and decide if you fall in the slightly sweet camp.
  24. If you do add the sugar and stir.
  25. It will open up the flavours a bit.
  26. Serve with rice and enjoy!
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