Ceylon Chicken Curry 1 Food

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

MY 30 MINUTE QUICK CHICKEN CEYLON

Steps:

• Heat the oil in a large saucepan.
• When hot, throw in the mustard seeds and curry leaves.
• The mustard seeds will begin popping. When they do, add the chopped onion.
• Fry for about five minutes until the onion is translucent and soft.
• Now add the ginger and garlic purees along with the chopped chillies.
• Give it all a good stir to combine and then add the chicken pieces along with the ground spices and onion seeds.
• Brown the chicken for a couple of minutes and then add the coconut milk and the bruised lemongrass.
• Stir in all together. You may need to add a drop of water or chicken stock to just cover the chicken.
• Cover the pan and allow to simmer for about 15 minutes until the chicken is completely cooked through.
• Stir in the tamarind paste or vinegar and season with salt and pepper to taste.
• Serve topped with the chopped coriander.

SRI LANKAN CHICKEN CURRY

Steps:

• Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
• Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
• Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don't burn.
• Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
• Lower the heat, and let it simmer with the lid closed, for 15 - 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!
• If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
• Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.

CEYLON CHICKEN CURRY 1.

Steps:

• Grind the ginger and garlic to a paste.
• Mix together the chilli powder,curry powder, turmeric, pepper,salt and lemon grass. Add the chicken cover and allow to marinate for 3 hours.
• Heat the oil over medium heat and fry the onion, green chillies, curry leaves, and the ginger and garlic paste. When the mix is golden add the mustard and simmer for 3 minutes.
• Add the chicken, water, vinegar and salt cover the pan and cook over low heat till the chicken is tender.
• Serve with plain boiled rice and a vegetable side dish.

DELICIOUS CEYLON PORK CURRY

Steps:

• Add oil to pan.
• Add curry leaves and fenugreek seeds to pan, and fire for a moment or two.
• Add onions, garlic and ginger, and fry over medium heat until golden brown (around 20 minutes).
• Add diced pork, curry powder, chillies, salt, vinegar, sugar. Toss until pork is coated in spice mixture and until spices are fragrant.
• Add hot water, and cover pan with lid. Simmer for 1.5 to 2 hours until pork is very tender.
• Add coconut milk, and stir. Taste and adjust seasoning (salt & pepper) as necessary. Simmer for a further 10 minutes.
• Serve with steamed rice and accompaniments like natural yogurt, cucumber, tomato & onion salad, etc.

CEYLON CURRY POWDER

Steps:

• In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown.
• Do not let them burn.
• Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
• Blend on high speed until finely powdered.
• Combine with chilli powder and ground rice if using.
• Store in an airtight jar.