Chicken Ceylon (Restaurant Style) – The Curry Kid
Discover a flavorful recipe that combines your favorite protein with aromatic spices and coconut for a delicious, moist dish. Perfect for adding depth to your meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thecurrykid.co.uk.
Ingredients
- Vegetable Oil: 2 tablespoons
- Cassia Bark (Cinnamon Stick): 3"
- Cardamom Pods: 2 cracked
- Curry Leaves: 10 fresh
- Green Finger Chillies: 2 sliced
- Brown/White Onion: 1 small grated
- Garlic & Ginger Paste: 1 tablespoon
- Fenugreek Leaves (Kasoori Methi): 1/2 teaspoon
- Mix Powder / Curry Powder: 2 teaspoons
- Chilli Powder (Hot): 1-3 teaspoons
- Salt: 1/2 teaspoon
- Tomato Paste: 2.5 tablespoons
- Curry Base: 250 millilitres
- Coconut Milk Powder: 2 tablespoons
- Coconut (Block): 50g
- Sugar: 1 teaspoon
- Lime: squeeze
- Meat / Veg / Paneer: 6-8 pieces
- Garam Masala Powder: 1/4 teaspoon
- Fresh/Chopped Coriander: for decoration
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