Chicken Ceylon Curry
Chicken Ceylon Curry is a traditional British Indian Restaurant (BIR) recipe for a classic curry originating in Sri Lanka or chicken in a highly aromatic and flavourful gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Ceylon Curry.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesSpice RecipesBritish Recipes
This is another British Indian restaurant style curry. This time the flavours are those of Sri Lanka. In this case, pre-prepared mixed powder, tandoori masala (powder) and the ubiquitous base sauce are the basis of this curry.
Method:
Heat the oil in a wok or pan over medium high heat. When hot, add the star anise, cinnamon, cardamom pods and curry leaves. Fry for about 30 seconds, until just aromatic, then stir in the garlic and ginger paste. Stir fry the mixture for 1 minute then add the chilli, coconut flour, chilli powder, mixed powder, tandoori masala and black pepper.
Stir in the tomato puree and bring just to a simmer before adding half the base sauce. Return to a simmer and cook for a few minutes, only stirring if it looks like the sauce is sticking to the pan. At this point stir in the cooked chicken. Return to a simmer and cook for 5 minutes, to heat through.
Add the block coconut and the remaining base sauce and return to a simmer. Continue simmering until you are happy with the consistency of the sauce.
Crumble in the fenugreek leaves by rubbing them between your fingers and then stir in the mango chutney, cashew paste, sugar, lime juice and garam masala.
To finish, garnish with the coriander (cilantro) and season with salt to taste.
