Chicken Ceylon 🌶️🌶️🌶️ (no base, made from scratch)

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waivio_hivecooking5 minutes ago3 min read

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Experience the rich and aromatic flavors of Sri Lanka with this Chicken Ceylon Curry. This dish balances vibrant spices, creamy coconut, and zesty lime, making it a perfect main course for spice enthusiasts. Crafted from scratch, this medium-hot curry is sure to satisfy with every bite.

Ingredients

🛢️ 3 tablespoons vegetable oil
🌿 3-inch cassia/cinnamon stick
🌱 2 cracked cardamom pods
🍃 10 fresh curry leaves
🌶️ 2 green chillies, sliced
🧅 1 small onion, grated
🧄 1 tablespoon garlic and ginger paste
🍃 1/2 teaspoon dried methi leaves
🍛 2 teaspoons mix powder, Curry By Air Spices "Deri Style"
🌿 1/4 teaspoon coriander powder
🌿 1/4 teaspoon cumin powder
🌿 1/4 teaspoon turmeric powder
🌶️ 1-2 teaspoons chilli powder, Curry By Air Spices "Chill Chilli"
🧂 3/4 teaspoon salt
🍅 3 tablespoons tomato puree, mixed with 3 tablespoons water
💧 200ml water
🥥 2 tablespoons coconut milk powder, "Coconut Milk Powder" via Amazon
🧊 50g coconut block
🍬 1 teaspoon sugar
🍋 Squeeze of lime
🍗 8 pieces chicken
🌿 1/4 teaspoon garam masala, Curry By Air Spices "Cha Cha Chat"
🥬 Fresh coriander for garnish

Instructions

1- Heat the Oil:

In an aluminium pan, warm 3 tablespoons of vegetable oil over a low-medium flame using a portable gas stove.

2- Add Whole Spices:

Once the oil is hot, toss in the cinnamon stick, cracked cardamom pods, curry leaves, and sliced green chillies.
Fry for 30 seconds until fragrant and bubbles form.

3- Saute the Aromatics:

Incorporate the grated onion and garlic and ginger paste.
Stir continuously, allowing them to soften.

4- Spice Blend:

Sprinkle in the mix powder, chilli powder, salt, dried methi leaves, coriander powder, cumin powder, and turmeric powder.
Reduce the heat slightly and fry for a minute, adding a bit of hot water if the mixture seems dry.

5- Tomato and Water:

Add the tomato puree mixture and continue frying for 30 seconds to eliminate bitterness.
Gradually stir in half of the 200ml water, allowing it to reduce.

6- Coconut and Sweetness:

Mix in the coconut milk powder and sugar.
Let the sauce thicken slightly.

7- Protein Coating:

Add your choice of protein (such as chicken pieces).
Ensure everything is well-coated and submerged.

8- Final Touches:

Infuse with garam masala, a squeeze of lime, and stir in the coconut block.
Allow to simmer until the sauce reaches the desired consistency and the protein is fully cooked.

9- Serve and Garnish:

Once the curry is ready, ladle it into a traditional karahi.
Garnish with freshly chopped coriander.

Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes
Servings: 4
Calories: 350 kcal
Proteins: 25g
Fats: 20g
Carbohydrates: 15g
Equipment: Aluminium pan, portable gas stove, measuring jug, measuring spoons, small ingredient bowls, wooden spatula, karahi, chopping board