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.
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