Chicken Ceylon (Restaurant Style)

Yield: 1

A fragrant Sri Lankan curry with toasted spices, tomato and coconut, finished with lime and fresh coriander.

prepCrack cardamom pods
prepSlice green chillies
prepGrate onion
prepMix tomato paste with 3 tablespoons water
2 tablespoons / 30 ml vegetable oil	Toast spices in oil until bubbles form	Fry onion & garlic-ginger paste 2 min	Fry dry spices 2 min, add base if dry	Fry in tomato mixture 30 sec	Add first curry base, reduce 1–2 min	Add second curry base, reduce 2 min	Stir in coconut milk powder & sugar, reduce 1 min	Add protein, coat; add garam masala & lime	Stir in coconut, reduce 5 min to consistency	Serve garnished with coriander
3" cassia bark (cinnamon stick)
2 cardamom pods, cracked
10 fresh curry leaves
2 green finger chillies, sliced
1 small brown/white onion, grated
1 tablespoon garlic & ginger paste
2 teaspoons mix powder / curry powder
1–3 teaspoons chilli powder (hot)
1/2 teaspoon salt
1/2 teaspoon fenugreek leaves (kasoori methi)
2.5 tablespoons / 40 g tomato paste mixed with 3 tablespoons water
125 ml / 4 fl oz curry base (first addition)
125 ml / 4 fl oz curry base (second addition)
2 tablespoons coconut milk powder
1 teaspoon sugar
6–8 pieces meat / veg / paneer
1/4 teaspoon garam masala powder
squeeze of lime
50 g coconut block, broken up
fresh chopped coriander, for decoration

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