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 | ||||||||||
| 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) | ||||||||||
| 40 g tomato paste mixed with 3 tablespoons water | ||||||||||
| 125 ml curry base (first addition) | ||||||||||
| 125 ml 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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