MY 30 MINUTE QUICK CHICKEN CEYLON
Coconut fans will want to use coconut oil if you can find it.
Provided by Dan Toombs
Number Of Ingredients 17
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.
CHICKEN CEYLON STYLE (SRI LANKA)
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
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
CHICKEN CEYLON
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
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
CHICKEN CEYLON WITH MASSALLA GRAVY
This is posted in response to a request. Spicy with a little heat! You may substitute beef for the chicken for Beef Ceylon!
Provided by Sharon123
Categories Curries
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Make a paste of the curry powder and chilli powder with a little water.
- Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
- Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
- Add the chicken pieces and seal well on all sides.
- Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
- If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
- Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
- Serve with the whole coriander leaves sprinkled over the top (if using).
- Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).
- Add half the water and simmer for 5 minutes then add the rest of the water and spices.
- Stir in well and simmer for 5 more minutes.
- Keep stirring regularly throughout cooking.
- Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
- Enjoy!
CEYLON CHICKEN CURRY NOODLE SOUP
This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri
Provided by Taste of Home
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 21
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.
Nutrition Facts : Calories 316 calories, Fat 16g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 758mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
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