Chicken Ceylon Curry Recipe
This spicy Ceylon chicken curry is an ode to an old-school British Indian restaurant curry from yesteryear that I have sprinkled with my modern cooking sensibilities.
Servings 2 Servings
Calories 669kcal
Ingredients
- 300 g Boneless Skinless Chicken Thighs 11oz
- 2 Small-Medium Banana or Echalion Shallots 75g total
- 3 Green Chilli Peppers
- 30 g Ginger 1 thumb-sized piece
- 4 Garlic Cloves
- ½ teaspoon Cumin Seeds
- ½ teaspoon Coriander Seeds
- ½ teaspoon Fennel Seeds
- ½ teaspoon Black Peppercorns
- ¼ teaspoon Black Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- 4 Cloves
- 1 teaspoon Ground Turmeric
- 1 teaspoon Kashmiri Chilli Powder
- ⅛ teaspoon Green Cardamom Powder
- 2 tablespoon Mustard Oil
- 12-18 Curry Leaves
- 1 Large Stick Cassia or Cinnamon Bark
- 1 tablespoon Tomato Concentrate
- 125 ml Water ½ Cup
- 200 ml Tin Full Fat Coconut Milk 7oz
- ½ teaspoon Salt
- ¼ teaspoon Sugar
- Lime Juice to Taste
Instructions
- Cut the chicken thighs into bite-sized strips.
- Cut the shallots in half and peel them, then dice them as finely as you can.
- Cut the green chilli peppers in half lengthways.
- Peel and grate the ginger.
- Peel and mash the garlic cloves.
- Heat a dry wok over a medium heat and toast the cumin seeds, coriander seeds, fennel seeds, black peppercorns, black mustard seeds, fenugreek seeds, and cloves for 1 minute or until they become fragrant.Transfer the toasted seeds to a pestle and mortar or spice grinder and grind them to a fairly fine powder
- Mix the Kashmiri chilli powder, ground turmeric and cardamom powder with the ground spices and set aside.
- Return the wok to a high heat and add the mustard oil. When it begins to smoke, remove it from the heat and allow it to cool for 1 minute.Return the pan to the heat and add the diced shallot, curry leaves, cinnamon stick, and slit green chilli peppers, then cook for 2 minutes, stirring constantly.
- Throw in the garlic, ginger and tomato puree and cook for 1 minute, stirring constantly and mashing the tomato puree as you go.
- Add the chicken and cook until it is nicely coated and the chicken has started to colour; the aim is not to sear the chicken.
- Add the curry powder that we finished in Step 7 and mix to combine.
- Pour in the water and add the salt and sugar, turn the heat to low and simmer gently for 20 minutes.
- Add in the coconut milk, stir and cook for another 10 minutes on a low heat
- Finish the curry with the lime juice; add more or less to your taste and serve.
Video
Nutrition
Serving: 1 | Calories: 669kcal | Carbohydrates: 28g | Protein: 42g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 22g | Cholesterol: 183mg | Sodium: 929mg | Fiber: 6g | Sugar: 8g
