Chicken Ceylon (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 3" Cassia Bark (Cinnamon Stick)
- • 2 cracked Cardamom Pods
- • 10 fresh Curry Leaves
- • 2 sliced Green Finger Chillies
- • 1 small grated Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 teaspoons Mix Powder / Curry Powder
- • 1-3 teaspoons Chilli Powder (Hot)
- • 1/2 teaspoon Salt
- • 2.5 tablespoons Tomato Paste
- • 250 millilitres Curry Base
- • 2 tablespoons Coconut Milk Powder
- • 50g Coconut (Block)
- • 1 teaspoon Sugar
- • squeeze Lime
- • 6-8 pieces Meat / Veg / Paneer
- • 1/4 teaspoon Garam Masala Powder
- • for decoration Fresh/Chopped Coriander
Preparation Steps
To begin heat a pan on low-medium and the oil
add the finely chopped or blended onion and garlic and ginger paste, stir through and fry for a couple of minutes to gently soften
Sprinkle over the mix powder, chilli powder, salt and methi leaves
Stir in the tomato puree mixed with 3 tablespoons of water and continue to fry for around 30 seconds to cook out the bitterness
Add half of the remaining base and cook for a minute or two to reduce slightly before adding the rest mixing well. Allow to reduce again for a further couple of minutes
Stir in the coconut milk powder and sugar and allow to reduce again for a minute
Time to add your choice of protein so add six to eight pieces of meat, vegetables, paneer or tofu. Coat well to stop it drying out then add a quarter teaspoon of garam masala and a squeeze of lime
continue to reduce for around five minutes and serve when the sauce reaches your desired consistency and when your meat is cooked through if you used raw meat