Delicious chicken Ceylon curry doesn’t have to be high in fat!
I am a big fan of chicken Ceylon curry. I usually order it when I go out for a curry along with a few other curry house favourites. The problem with the curry is, it is usually quite high in calories.
While writing my new cookbook ‘The Curry Guy Light’, I learned so much about lowering the fat in my cooking. I used to think I was quite good at it but working with a nutritionist while writing the book was a real eye-opener.
Working with her, I managed to make this chicken ceylon curry even lighter but you’ll have to wait for the book to try that recipe.
For now, give this version a try. It is one heck of a lot lighter than the chicken Ceylon curries you can expect to find when going out to an Indian restaurant.
As the name implies, this curry is packed with the flavours of Ceylon or modern day Sri Lanka.
Using all those delicious spices, tasty coconut (careful with this as it’s high in saturated fat) and of course curry leaves makes this a curry recipe you can count on to deliver.
Make this low fat chicken Ceylon curry! You’ll be glad you did.