Chicken Ceylon (British Indian Restaurant Style / BIR)
a delicately balanced, medium-hot spiced dish

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Chicken Ceylon (British Indian Restaurant Style / BIR)

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Ingredients

Adjust Servings:
2-3 tablespoons Oil (Vegetable)
3" Cassia Bark (Cinnamon Stick)
2 cracked Cardamom (Pods)
10 fresh Curry Leaves
2 sliced Chilli (Green)
1 small grated Onion (brown/white)
1 tablespoon Garlic & Ginger Paste
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
2 teaspoons Mix Powder / Curry Powder
1-3 teaspoons Chilli (Powder - Hot) (1 mild/2 medium/3 madras)
1/2 teaspoon Salt
2.5 tablespoons Tomato (Paste)
250 millilitres Curry Base
2 tablespoons Coconut Milk (Powder)
50g Coconut (Block)
1 teaspoon Sugar
squeeze Lime
6-8 pieces Meat, Vegetables, Paneer or Tofu
1/4 teaspoon Garam Masala (Powder)
for decoration Coriander (Fresh/Chopped)

Originating in Sri Lankan where curries are also extremely popular this is a delicately balanced, medium-hot spiced dish with coconut and lime 

Features:
  • Base Gravy
  • Heat 1/5
  • Heat 2/5
  • Heat 3/5
Cuisine:

Ingredients

Directions

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Originating in Sri Lankan where curries are also extremely popular this is a delicately balanced, medium-hot spiced dish with coconut and lime

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Steps

1
Done

To begin heat a pan on low-medium and the oil

Once hot add a the cassia bark, cracked cardamom pods, curry leaves, fresh is best if you can get them and chopped green finger chillies. Fry gently until bubbles form around the spices

2
Done

add the finely chopped or blended onion and garlic and ginger paste, stir through and fry for a couple of minutes to gently soften

3
Done

Sprinkle over the mix powder, chilli powder, salt and methi leaves

Fry for a couple of minutes adding a little amount of the base if things look a little dry

4
Done

Stir in the tomato puree mixed with 3 tablespoons of water and continue to fry for around 30 seconds to cook out the bitterness

5
Done

Add half of the remaining base and cook for a minute or two to reduce slightly before adding the rest mixing well. Allow to reduce again for a further couple of minutes

6
Done

Stir in the coconut milk powder and sugar and allow to reduce again for a minute

7
Done

Time to add your choice of protein so add six to eight pieces of meat, vegetables, paneer or tofu. Coat well to stop it drying out then add a quarter teaspoon of garam masala and a squeeze of lime

Reduce for a minute before adding the broken-up coconut block and stirring through

8
Done

continue to reduce for around five minutes and serve when the sauce reaches your desired consistency and when your meat is cooked through if you used raw meat

Josh

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