How to Cook Restaurant Style Easy Ceylon Chicken Curry Recipe

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Ceylon Chicken Curry Recipe

This Chicken Curry is as simple as anything and maybe even your children can fry a delicious Ceylon Chicken Curry. Follow this step by step guide to cook the Ceylon Chicken Curry easily in a Restaurant Style.

Main Ingredients to Make Ceylon Chicken Curry

  • 1 Kg Chicken, Cut into Pieces.

Ingredients to be first roasted in a dry pan and then finely ground:

  • 10 Dried Chilies.
  • 2 Tbsp Coriander Seeds.
  • 1 Tbsp Small Cumin Seeds.
  • 4 cm Piece Dried Turmeric, Finely Ground or 2 Tbsp Powdered.

Spices and Curry leaves to be used whole:

  • 1 Tbsp fennel Seeds.
  • 1 Tbsp Mustard Seeds.
  • 4 Sprigs Curry Leaves.
  • 3 Tbsp Vegetable Oil or Ghee.
  • 2 Tbsp Vinegar or Lime Juice.
  • 2 Large Onion.
  • 4 Slices Ginger.
  • 4 Cloves Garlic.
  • Coconut Milk from ¾ Coconut.
  • 4 Fresh Green Chilies.
  • Salt.

How to Make Ceylon Chicken Curry:

  1. Rub Turmeric, 2 Tsp Salt and Vinegar over Chicken Pieces.
  2. Roast in Dry Pan Curry Leaves, Fennel Seeds and Mustard Seeds till Fragrant
  3. Add oil and brown Diced Onion, Garlic and Ginger.
  4. Add Chicken, Stir well, Cover Curry Pan and leave to cook in its own juice for about ½ hour, stirring occasionally.
  5. In a bowl mix second squeeze of coconut milk with ground ingredients and Green Chilies.
  6. Add this to chicken and simmer curry till chicken is tender.
  7. Add first squeeze of coconut milk and continue to simmer till oil rises to surface and gravy reaches consistency required, adding more salt if necessary.
  8. Ceylon Chicken Curry Recipe ready to serve.
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