Chicken ceylon served in a half hour!
Chicken ceylon is a difficult one to get right! I’m not saying that this recipe is in any way difficult, it’s not. But there are so many different and gorgeous recipes for this dish that I’m going to leave it up to you to make it to your own tastes.
My measures are therefore just suggestions. This is the way I like my chicken ceylon after much experimentation.
Chicken ceylon is a Sri Lankan curry which uses a special chili powder. I just use Kashmiri chili powder. If you want a bit more kick, try using Mr Naga like they do at a few of my local Indian restaurants. It’s available at Asian markets.
You might already know that chicken ceylon is meant to be quite spicy. If you aren’t a spicy food fan, just reduce or omit the chilies and chili powder for a delicious mild version.
International & UK Orders
- 800g skinned chicken breast cut into bite sized pieces
- 80ml vegetable, coconut or rapeseed oil
- 1 medium onion - finely chopped
- 4 green chilies (or to taste) - finely chopped
- 1 teaspoon black mustard seeds
- 1/2 teaspoon black onion seeds (nigella seeds)
- 12 fresh or frozen curry leaves
- 1 lemongrass, stem bruised
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 1 tablespoon red chilli powder
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon tamarind paste or 1 tablespoon white wine vinegar
- 400ml creamed coconut
- Salt and pepper to taste
- 3 tablespoons finely chopped coriander
- Heat the oil in a large saucepan.
- When hot, throw in the mustard seeds and curry leaves.
- The mustard seeds will begin popping. When they do, add the chopped onion.
- Fry for about five minutes until the onion is translucent and soft.
- Now add the ginger and garlic purees along with the chopped chillies.
- Give it all a good stir to combine and then add the chicken pieces along with the ground spices and onion seeds.
- Brown the chicken for a couple of minutes and then add the coconut milk and the bruised lemongrass.
- Stir in all together. You may need to add a drop of water or chicken stock to just cover the chicken.
- Cover the pan and allow to simmer for about 15 minutes until the chicken is completely cooked through.
- Stir in the tamarind paste or vinegar and season with salt and pepper to taste.
- Serve topped with the chopped coriander.