ceylon chicken curry

Easy Sri Lankan Style Chicken Curry with chicken thigh, aromatic spices and creamy coconut milk . Create restaurant-quality delicious curry at home under 30 minutes!

Ceylon Chicken Curry

onion

Tomato (Vine ripen tomato, finely chopped)

Garlic (Paste

tsp Ginger (Paste

Curry leaves (Fresh

chilli

½ tsp Crushed chilli flakes (Optional, omit it if you prefer mild.)

Coriander

Lime juice (or tamarind juice)

Cardamom (green cardamom)

Cinnamon

150 ml Coconut milk (creamy coconut milk)

(Add

tbsp Vegetable oil

Curry powder (Sri Lankan curry powder/Indian curry powder/Madras curry powder)

tsp Kashmiri chilli powder (or paprika/chilli powder)

½ tsp Turmeric

Black pepper

First cut the chicken thigh into medium bite-size pieces and remove extra fats.

Heat the pan into medium heat, saute the curry leaves, cinnamon, and cardamom for few seconds and follow with the chopped shallots and saute until soft and translucent.

Next add the green chilli, garlic and ginger and stir for1-2 minutes, stir well until the onions become caramalized  and light brown.

Then add the chopped tomatoes and tomato puree. Saute until the tomatoes become soft and oil starts to seperate with the sauce.

Now it&#39;s ready to add the spices, chilli powder, turmeric, curry powder, black pepper, and stir for few seconds.

Place the chicken in and combine well with everything and cook for 2-3 minutes with medium heat. Add a splash of water if needed. After stiring for 2-3 minutes pour the water and coconut milk in. Close the lid, simmer and cook for 8-10 minutes, stir occacionally.

Once the chicken is fully cooked and tender, turn off the heat and add green chilli and squeeze in lime juice. Sprinkle some chopped coriander.

Transfer to a serving plate and garnish with extra green chillies and coriander. Serve with plain rice or naan.

Ceylon chicken is about all the wonderful tastes of South Indian and Sri Lankan cooking. Coconut milk, curry leaves and lots of spice!

tsp kashmiri chili powder

/2 tsp kasoor methi

tsp kosher salt (- a bit less if you use regular table salt)

tbsp vegetable oil oil

cinnamon bark (- also called cassia bark)

green cardamom pods

curry leaves

garlic ginger paste

green chilies

Indian hotel curry gravy (- recipe link below)

boneless, skinless chicken thighs

tbsp coconut milk

tamarind paste

tsp brown sugar (or jaggery (optional))

This goes fast. Be ready. Make your spice mix. Get your ingredients out and close to the stove.

Do your prep

Heat the oil in a medium frying pan until it just starts to shimmer.

Add the green cardamom, cassia bark and curry leaves. Cook about 30 seconds. You want to see little bubbles forming around your whole spices. It you don&#039;t get them right from the start heat your oil a little more next time. What you don&#039;t want to do is panic and crank the heat. You will just wind up burning things in the next step.

Stir in the garlic ginger paste and green chilies. Cook until the garlic ginger paste stops sputtering.

Turn your heat to medium low and add your spice mix. This is why you added a full 3 tablespoons of oil at the beginning. You want your spices to fry in the oil. Too little oil and the spices will stick or burn and you will be starting over.

Gently fry the spices in the oil, stirring constantly, for about 30 seconds. This is where magic happens. Volatile compounds in the spices will be released into the oil. And that is big flavour.

Turn the heat up to medium. Add the Indian hotel curry gravy. Bring to a simmer. Really stir it to get the oil to combine and cook for about a minute. You don&#039;t need it to fry hard like a regular restaurant curry. That&#039;s the beauty of hotel style. You already have that done. No need to make a mess of your stove.

Add the chicken in an even layer and cover the pan. After about 5 minutes flip the chicken pieces. Tongs are good for this. Can&#039;t beat a good set of restaurant tongs in the kitchen. Cook until the chicken is just done.

The chicken should take around 8-12 minutes to cook through. It really depends on how large the chicken thigh pieces are. Best bet is to use an instant read thermometer and go for 170F.

Once the chicken is done, stir in the coconut milk and tamarind paste. Simmer for one minute.

The texture should be about right at this point. If it&#039;s too thick add a bit of water or chicken stock Not a lot. Probably a couple tablespoons max.

If it is too thin (chicken throws a fair bit of liquid as it cooks) just let the curry simmer uncovered for a minute or two.

Taste and decide if you fall in the slightly sweet camp. If you do add the sugar and stir. It will open up the flavours a bit. I like it.

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Ceylon Chicken Curry

ceylon chicken curry

Ceylon Chicken Curry

Top 3 ceylon chicken curry recipes from across the web

The most viewed ceylon chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ceylon Chicken Curry

ceylon chicken curry

Ceylon Chicken Curry

The most viewed ceylon chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine