Chicken Ceylon Recipe Restaurant Style Food

LOW FAT CHICKEN CEYLON

Steps:

• Heat the oil over medium high heat in a Balti pan or frying pan. When visibly hot, add the mustard seeds. When they begin to crackle, add the star anise, cardamom pods, cinnamon stick and the curry leaves and temper them in the oil for about 20 seconds. Now stir in the garlic and ginger paste and the chopped chillies and fry for a further 20 seconds.
• Add the coconut flour and coriander stalks and give it all a good stir. The pan will be looking a bit dry so add the tomato puree and a little of the base sauce until you have a thick paste. Simmer for about 20 seconds and then add the remaining base sauce.
• Allow this to come to a bubbly simmer and then stir in the chicken, coconut milk, chilli powder, mixed powder/curry powder, tandoori masala and the black pepper. Stir to combine and let it all bubble for about 3 - 5 minutes until the tandoori chicken is heated through or in the case of raw chicken cubes simmer until cooked through.
• To finish, add the dried methi and mango chuntey. Stir it all nicely into the sauce. Squeeze the lime juice over the top, sprinkle with the garam masala and garnish with the chopped coriander to serve.

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.

CHICKEN WITH BOUILLON

Steps:

• Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.

CHICKEN CEYLON STYLE (SRI LANKA)

Steps:

• Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often.
• Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently.
• Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended.
• Drain the chicken (reserve the buttermilk) and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.

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.