How To make Ceylonese Chicken Curry
2 lg Onions
1 Piece ginger root, peeled,
-chopped (2") 2 Garlic cloves, peeled
2 tb Water
5 tb Corn oil
3 tb Curry Powder
1 1/2 lb Boneless chicken breasts,
-skinned 1 1/2 tb All-purpose flour
1 1/2 c Chicken stock
2 Celery stalks, sliced
1 Bell pepper, seeded, diced
1/2 ts Cumin seeds
3 oz Button mushrooms (opt)
3/4 oz Creamed coconut (opt)
2 Tomatoes, peeled, seeded,
-sliced Toasted shredded coconut Fresh chervil sprigs (opt) Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes. Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.
How To make Ceylonese Chicken Curry's Videos
Chicken Ceylon (Indian Restaurant Style)
Chicken Ceylon. A hot curry with dominant flavours of tomato, coconut, fenugreek and fennel. Inspired by ingredients popular in Sri Lanka and South India.
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Sri Lankan Chicken Curry - Authentic And Easy Chicken Curry Recipe - Smita
Learn how to make Authentic Sri Lankan Chicken Curry at home with Chef Smita on Get Curried.
This Sri Lankan chicken curry is one of the most delightful supper to make. Served with some malbari paratha, it might just be your go to meal.
*Ingredients*
For Marination:
1 Kg Chicken
2 tbsp Chilli Powder
1/2 tsp Turmeric Powder
2 tbsp Coriander Seed Powder
2 tbsp Sri Lankan Curry Powder
1 tbsp Paprika Powder
1 tsp Salt
For the Curry:
3 tbsp Vegtable OIl
1 inch Cinnamon Stick
5 Cloves
5 Green Cardamoms
1 Onion (Chopped)
1 Inch Ginger(Chopped)
3-4 Garlic Cloves (Chopped)
3 Green Chillies (Chopped)
7-8 Curry Leaves
Lemon Grass
1 Tomato (Chopped)
Method:
(Serves 4)
1. Add the Chicken to a bowl.
2. Add chilly powder, turmeric powder, coriander seed powder, Sri Lankan curry powder, paprika powder and Salt(According to taste).
3. Massage the Chicken generously with all the spices and let it sit in the marination for about 15-20 Minutes.
4. Heat the pan with coconut oil.
5. Once the oil is heated, add cinnamon, cloves and green cardamoms.
6. Once the spices start releasing the aroma, add onion and saute it till the onion turns golden brown.
7. After the onion have browned, add ginger, garlic and green chillies. Saute it for a few seconds.
8. Add curry leaves and lemon grass which will give a slight sharp and tangy taste to the Sri Lankan Chicken Curry. Saute it for about 30 seconds.
9. Add tomato, saute till the tomatoes look soft and cooked.
10. Add the marinated chicken into the pan and saute it for around 5 Minutes.
11. Add coconut milk and water, mix well with the chicken.
12. Let the curry cook for 20 Minutes.
Serve it in a bowl with some malbari paratha for the perfect meal.
*INGREDIENTS FOR SRI LANKAN CURRY POWDER*
50g Coriander seeds
1 Tbsp Fennel seeds
30g Cumin seeds
1 Tbsp Fenugreek seeds
1 Cinnamon stick, broken into pieces
1 tsp Cloves
1 tsp Cardamom seeds
2 Tbsp Curry leaves, dried
Method for Sri Lankan Curry Powder:
1. Dry roast the coriander, cumin, fenugreek and fennel seeds in a frying pan over a low heat, stirring constantly. Do not allow to burn.
2. Cool and place the spices in a grinder with the cinnamon stick, cloves, cardamom and curry leaves. Blend to a fine powder. Store in an airtight container.
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Host: Smita Deo
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Sri Lankan Chicken Curry | Sanjeev Kapoor Khazana
A delicious chicken curry inspired from the flavours of Sri Lanka.
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කුකුල් මස් කරි - Episode 655 - Beginners Cooking Course - Chicken Curry
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Inspired by a Sri Lankan eggplant curry ????