Chicken Ceylon Style Sri Lanka Food

CHICKEN CEYLON STYLE (SRI LANKA)

Chicken Ceylon Style (Sri Lanka) image

Make and share this Chicken Ceylon Style (Sri Lanka) recipe from Food.com.

Provided by ElaineAnn

Categories Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup buttermilk
1 tablespoon garlic powder
2 -2 1/2 lbs fryer chickens, cut in pieces
2 tablespoons butter or 2 tablespoons oleo
2 onions, chopped fine
1 1/2 tablespoons salt
1/2 tablespoon ginger
1 tablespoon curry powder
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 441.9, Fat 25, SaturatedFat 8.4, Cholesterol 145, Sodium 1948.1, Carbohydrate 8.7, Fiber 1.2, Sugar 3.6, Protein 43.5

SRI LANKAN CHICKEN CURRY

Sri Lankan Chicken Curry image

Learn how to make authentic Sri Lankan chicken curry with these tips and variations for the best ever chicken curry, made with or without coconut milk. Spicy, flavorful and fragrant!EASY - This is a great starting recipe for novice cooks or those who are new to making curries. To make it easier, you can use boneless chicken, or chicken that has already been cut into sections. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Provided by Dini

Categories Curry Main Course

Time 55m

Number Of Ingredients 17

Ingredients

2 - 3 tbsp coconut oil
½ onion (yellow or red, diced or sliced. )
4 garlic cloves (minced)
1 inch ginger (minced)
6 - 7 curry leaves or 2 bay leaves
2 ½ tbsp roasted Sri Lankan curry powder
1 cinnamon stick (or 1 small regular cinnamon stick)
½ tsp salt (plus more to taste)
1 tsp cayenne pepper ( or chili powder (less if you like it less spicy. PLEASE SEE NOTES))
1 tbsp paprika (not smoked or sweet paprika)
2 lbs chicken, (whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half))
2 serrano peppers (or regular green chili) ( cut length-wise, with or without seeds)
3 roma tomatoes (cut into cubes (or 2 medium-sized regular tomatoes))
2 tsp brown sugar (see notes)
2 tsp apple cider vinegar (PLEASE SEE NOTES)
½ cup coconut milk (PLEASE SEE NOTES)
½ cup water

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.

Nutrition Facts : Calories 187 kcal, Carbohydrate 5 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Sodium 258 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHICKEN CEYLON

Chicken Ceylon image

Once you have mastered the BIR cooking technique, making curry becomes easy. You can even try your hand at some seriously exotic dishes that you won't find on the takeaway menu. Such as? Well, a nice chicken Ceylon is a great place to start. This curry is one of the tastiest around, and with my BIR recipe below, you'll be able to whip it up in about 15 minutes. Here's everything you need to know. What is Ceylon Curry? Chicken Ceylon, or Cylon, if you prefer, has its roots firmly in Sri Lanka. In fact, that is exactly where it gets its name from, as Sri Lanka's former name was Ceylon. The characterizing features of Ceylon dishes include hot spices, creamy coconut and an acidic element such as tamarind or lime juice. The version you will make today is cooked in a BIR style, but it contains many elements that are a nod to the original. Sri Lanka is an island off the South East coast of India. It is famed for producing huge amounts of fragrant spices, such as cinnamon, turmeric and methi, all of which you will find in this tasty dish! Is Chicken Ceylon Hot? How Spicy is Ceylon Now this one does come with a bit of a warning. Like most Sri Lankan food, Ceylon curry is a little on the fiery side. While it doesn't contain fresh chilli, it has a substantial amount of hot chilli powder. As a result, it is pretty spicy. If you aren't a fan of blisteringly hot curries, don't worry, you can reduce or remove the chilli powder to your taste and still get a very similar flavour profile. What Should Chicken Ceylon Curry Look Like? Chicken Ceylon should be a dark yellow to pale orange colour. Cylon curry has a diluted tomato base, giving it a slight red tinge. This, combined with the red chilli powder and orange colour of the BIR base gravy, gives it an orange hue. We also add coconut flour and coconut cream. This makes the dish slightly paler. Ceylon curry is a relatively saucy dish, perfect for pairing with nice soft naan bread. What Does Ceylon Curry Taste Like? Chicken Ceylon is packed with the perfect blend of heat and flavour. Here's a good description of its flavour profile: - Hot - The dominant spice in chicken Ceylon is chilli powder. This gives the curry a very hot taste. It is certainly as hot as a Madras. Slightly Sweet - The chicken Ceylon recipe also contains coconut flour and coconut cream. This adds a subtle sweetness. A Little Tangy and Acidic - Chicken Ceylon contains tomato puree, which offers a slight tang and acidity. The dish is finished with a squeeze of lime juice and, as a result, has a mild and pleasing 'tanginess'. Slightly Creamy - The inclusion of coconut cream (and a finishing touch of butter) gives chicken Ceylon a slightly creamy consistency. It isn't as rich as butter chicken or korma but is creamier than curries like a Dopiaza. Fragrant - As you'd expect from a Sri Lankan curry, Ceylon is packed with aromatic herbs and spices. You have garlic and ginger, the savoury onion taste from the base gravy, and the addition of a cinnamon stick early in the cooking process means that it is really fragrant. Chicken Ceylon Recipe | How to Make Chicken Ceylon Ok, let's get down to it. Chicken Ceylon in 6 easy steps. Prep time: 5 minutes Cooking time: 5 minutes Servings: 2 Calories: 630 per portion Chicken Ceylon Ingredients 1 tablespoon oil 1 thumb-sized stick of cinnamon 1 tablespoon garlic and ginger paste 1 teaspoon dried fenugreek (methi) leaves 1 tablespoon mixed powder 2 teaspoons hot chilli powder ½ cup diluted tomato puree 2 tablespoons coconut flour 3 tablespoons coconut cream 2 cups diluted base gravy (heated) One cup Precooked Chicken 1 tablespoon of butter (or ghee) Half a lime Method Heat a frying pan over high heat and add the oil. Once the oil is hot and shimmering, add your cinnamon stick and allow it to fry for 30 seconds. Then, add your garlic and ginger paste and fry for a further 30 seconds. Once the garlic paste turns a pale yellow colour, add your methi, mix powder and chilli, stir into the oil to form a loose and fragrant paste. Once the mixture begins to darken, stir in your tomato puree. Once the tomato puree thickens, add your coconut flour, coconut cream and a splash of base gravy. Stir until you have a slightly thick curry sauce that is orange in colour. Add your pre-cooked chicken and a cup of base gravy, stir and coat the chicken in the tasty sauce. Add a splash more base gravy, along with a squeeze of lime. Cook down to the desired consistency, then serve and enjoy! Cooking Chicken Ceylon | Tips and Tricks If you don't have cinnamon sticks, you can use a teaspoon of powdered cinnamon. Simply add this while you add the rest of the dry spices. If you can't find coconut cream, then a can of coconut milk will work in a pinch. The dish may be lighter in colour and may take slightly longer to cook. Around half a can will work well. To avoid burning your spices when you are frying them, you may need to add a splash of water, around 5 tablespoons will be plenty to stop them from turning too dark! While we use precooked chicken in our Ceylon recipe, you can also use raw chicken. To do this, start the recipe by browning the chicken at the beginning of the cooking process, then proceed according to the above steps. The butter at the end is optional. If you are trying to keep your curry a little more healthy, you can skip this. If you haven't got limes, then a squeeze of lemon juice will do the trick just as well. No lemon? No problem, substitute this for a teaspoon of white wine vinegar. If you aren't a fan of hot curry but still want to try this dish, you can reduce the amount of chilli powder or even remove it completely. The curry will be slightly paler in colour if you opt to leave it out. Chicken Ceylon | Final Thoughts Creamy and sweet coconut, the acidic taste of lime and tomato, all undercut with fiery heat and juicy chunks of chicken? That sounds pretty much perfect! Chicken Ceylon is one of the tastiest curries you can try, so give it a go! If you are new to BIR cooking, be sure to check out my complete guide to getting started. You can also get kitted out for curry right here.

Provided by James

Categories Dinner, lunch

Yield 2

Number Of Ingredients 13

Ingredients

Oil
cinnamon
garlic and ginger paste
dried methi leaves
mixed curry powder
chilli powder
tomato puree
coconut flour
coconut cream
BIR base gravy
precooked chicken
ghee
lime juice.

Steps:

Heat a frying pan over high heat and add the oil. Once the oil is hot and shimmering, add your cinnamon stick and allow it to fry for 30 seconds. Then, add your garlic and ginger paste and fry for a further 30 seconds.
Once the garlic paste turns a pale yellow colour, add your methi, mix powder and chilli, stir into the oil to form a loose and fragrant paste. Once the mixture begins to darken, stir in your tomato puree.
Once the tomato puree thickens, add your coconut flour, coconut cream.
Add a splash of base gravy. Stir until you have a slightly thick curry sauce that is orange in colour.
Add your pre-cooked chicken and a cup of base gravy, stir and coat the chicken in the tasty sauce
Add a splash more base gravy, along with a squeeze of lime. Cook down to the desired consistency

Nutrition Facts : Calories 630

SRI LANKA COCONUT-YOGURT CHICKEN OVER RICE STICKS

Sri Lanka Coconut-Yogurt Chicken over Rice Sticks image

This tasty recipe is based on the Sri Lanka (Ceylon) recipe Chicken Biriyani. However, instead of on a bed of basmati rice, I have used rice sticks.------

Provided by SkipperSy

Categories Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 (3 1/2 lb) whole chickens
1 small onion, chopped
1/2 teaspoon fennel seed
1/4 teaspoon chili pepper flakes
3 cardamom seeds, remove husks
1/2 inch cinnamon stick
1 garlic clove, minced
1/8 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon paprika
1 -2 tablespoon curry powder, for the chicken (Optional , 1 tablespoon ,or more)
1 tablespoon curry powder, for the rice sticks (Optional, 1 tablespoon (or more)
1 inch piece fresh ginger, remove skin and chopped up
2 small tomatoes
1/2 cup coconut milk
1/4 cup yogurt
7 ounces rice sticks (2 packets)
14 1/2 ounces chicken stock, can
1 orange, cut up into slides
6 tablespoons oil
1 tablespoon ghee

Steps:

Cut chicken up into bite size pieces removing the skin, fat and discarding the backbone. Use a folk to hold the tomato and then over a flame, which will cause the.
skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
Cooking Instructions-.
In a big pot add 3 tablespoons oil and 1 tablespoon gee. Add the onion, fennel seeds, pepper flakes, cardamom seeds, cinnamon stick, garlic, turmeric, salt, paprika, ½ teaspoon curry powder (or more to taste), ginger, chopped tomatoes. Cook and stir until the onions are a nice brown.
Add the coconut milk and yogurt. Stir until smooth.
Add the chicken pieces and toss.
Cook uncovered, stirring from time-to-time for about 1 hour... until the sauce is reduced to a thick consistency.
While the chicken is cooking (15 minutes before it is finished), in a big wok add the can of chicken broth and bring to a boil. When boiling turn off the heat and add the rice sticks. Toss with a folk to loosen up the strands. Let sit for about 5 plus minutes. Remove into a colander.
In the dried wok, add 3 tablespoons oil and ½ teaspoon curry powder (or more to taste). Add the rice sticks, toss with a folk to loosen the strands and cook to "al dente".
Remove the rice sticks to a nice size plate and spread out.
Add the chicken pieces in the center and with the sauce on top.
Add slices of orange around the edges of the plate.
Serve and enjoy!

Nutrition Facts : Calories 1104, Fat 73.4, SaturatedFat 23.3, Cholesterol 200.4, Sodium 587.5, Carbohydrate 58.5, Fiber 4.4, Sugar 9.8, Protein 51.2

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)

Kukul Mas Maluwa (Sri Lankan Chicken Curry) image

The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don't let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you'd like. Prepare it in advance and you'll find that it's even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.

Provided by Samantha Seneviratne

Categories dinner, curries, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1/2 teaspoon cardamom seeds (from about 8 green pods)
1/4 teaspoon black peppercorns
20 fresh curry leaves
1/4 cup coconut oil
1 medium yellow onion, chopped
6 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger
1 tablespoon ground sweet paprika
2 teaspoons ground turmeric
2 teaspoons kosher salt
3 medium plum tomatoes, chopped
1 to 3 bird's-eye chiles, minced
1 whole (3- to 4-pound) chicken, skin removed, chicken cut into 10 pieces
2 (6-inch) pieces pandan leaves
1 (3-inch) cinnamon stick
1 fresh lemongrass stalk, trimmed, cut into 4-inch lengths, and bashed lightly
1 cup full-fat coconut milk
2 teaspoons white vinegar

Steps:

In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
Add the vinegar and season to taste with salt.

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CHICKEN CEYLON STYLE (SRI LANKA)

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