Tuesday, March 17, 2015

Ceylon chicken curry recipe

Main Ingredients
  • 1 kg chicken,cut into pieces
Ingredients to be first roasted in a dry pan and then finely ground
  • 10 dried chillies
  • 2 tbsp coriander seeds
  • 1 tbsp small cumin seeds
  • 4 cm piece dried turmeric,finely ground or 2 tbsp powdered
spices and curry leaves to be used whole:
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 4 sprigs curry leaves
  • 3 tbsp vegetable oil or Ghee
  • 2 tsp vinegar or lime juice
  • 2 large onion
  • 4 slices ginger
  • 4 cloves garlic
  • coconut milk from ¾ coconut 
  • 4 fresh green chillies
  • salt
Ceylon chicken curry
how to make curry chicken
  1. rub turmeric,2 tsp salt and vinegar over chicken pieces
  2. roast in dry pan curry leaves,fennel seeds and mustard seeds till fragrant
  3. add oil and brown diced onion,garlic and ginger
  4. add chicken,stir well,cover curry pan and leave to cook in its own juice for about ½ hour,stirring occasionally
  5. in a bowl mix second squeeze of coconut milk with ground ingredients and green chillies.
  6. add this to chicken and simmer curry till chicken is tender
  7. add first squeeze of coconut milk and continue to simmer till oil rises to surface and gravy reaches consistency required,adding more salt if necessary
Ceylon chicken curry recipe ready to serve