Ceylon Chicken Curry

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Good based on 9 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Chicken , Non-Vegetarian Curries , Non-Vegetarian Gravy , Non-Vegetarian Sidedish

Ceylon chicken curry is a mildly spiced curry recipe from srilankan cuisine. Ceylon chicken curry is prepared with tender chicken cooked in an onion and coconut milk based curry. Coconut milk and spices gives you a good aroma and taste. Ceylon chicken curry is served in most of the restaurants serving Srilankan food and some south Indian restaurants serve this chicken curry. This chicken curry tastes delicious with white rice and parotta. Try this simple authentic Ceylon chicken curry recipe at home and Enjoy Cooking!!!

 

Servings: 5 Preparation time:
Ingredients:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken 1 kg
  • Onions, Raw, Onion Onions 2 no
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chillies 4 no
  • Ginger Garlic Paste, Ginger garlic paste 3 tsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Chilli powder 1 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder 1/2 tsp
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd Coriander powder 2 tbsp
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves 1 sprig
  • Lemon Juice, Raw, Lime Juice, Lemon Juice Lemon juice of 1 no
  • Coconut , Raw, Fresh Coconut 3/4 no
  • Canola Oil, Vegetable Oil, Cooking Oil 2 tbsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste

Instructions (Preparation Steps):

  • 1. Wash and cut chicken into medium size pieces. Add chilli powder and salt, mix well and keep aside for atleast 45 minutes.
  • 2. Grind coconut and make two extractions of coconut milk.Chop onions and slit green chillies.
  • 3. Heat oil in a thick bottomed vessel.Add onions, green chillies, ginger garlic paste, coiriander powder and turmeric powder. Fry for 2 to 3 minutes in a medium fire.
  • 4. Add chicken and fry well in a medium fire for few minutes.
  • 5. Add 2nd extraction coconut milk and cook in slow fire till chicken is tender.
  • 6. Add thick coconut milk, salt and lemon juice. Cook for another 5 minutes in slow fire.
  • 7. Serve hot with white rice, biryani, parotta, etc.

Cook's Tip:
When coconut is used in grinding masala, do not fry for a longer time.
82 likes
Never salt meat before cooking, it will draw out all the juices and toughen it.
247 likes
To get the most juice out of fresh lemons, limes and oranges, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.
51 likes
spring onions into desired pieces and keep them in container tightly closed in freezer. This will save time and lasts longer.
114 likes
Want to store ginger for more than weeks.. then follow this tip.. Slice the ginger and put in a vessel add water and keep it in refrigerator.. For every two days once change the water alone.. you can see ginger keeping fresh for more than two weeks..
1483 likes

 

 

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