Ceylonese Chicken Curry
Submitted by yojoeblow
Sri Lankan-style chicken curry with ginger, garlic, curry powder, cumin, and creamy coconut. Loaded with vegetables and simmered until rich and fragrant.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minSri Lankan curry hits different from its Indian cousins. There’s a warmth and complexity that sneaks up on you, layer after layer, until you’re scraping the pot clean.
Chicken breast gets seared in a fragrant base of blended onion, ginger, and garlic fried with curry powder, then simmered in chicken stock until tender. Meanwhile, celery, bell pepper, onion rings, cumin seeds, and mushrooms get a separate quick fry to keep their texture.
Everything comes together in the pot with creamed coconut stirred through for silky richness and fresh tomatoes added at the end for a bright, acidic lift.
Serve it over steamed basmati rice or with warm roti for sopping up every last drop of that golden sauce.
Kitchen Tips
- Process the onion, ginger, and garlic into a fine paste. This creates the flavour base that everything else builds on.
- Fry the curry powder for a full 2 minutes to bloom the spices and cook out any raw, dusty taste
- Cook the vegetables separately so they stay slightly crisp instead of going soft in the simmering curry
- Creamed coconut (the solid block) gives a thicker, richer sauce than coconut milk. Chop it small so it melts evenly.
Ingredients
Directions
Cut 1 onion in fourths.
In a blender or food processor, process onion, ginger and garlic until very finely chopped.
Heat 3 tablespoons in a saucepan.
Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly.
Cut chicken in bite-size cubes and add to onion mixture.
Fry until chicken is seared.
Stir in flour and cook 1 minute. Stir in stock and bring to a boil.
Cover and simmer gently 15 minutes.
Meanwhile, peel remaining onion and separate in rings.
Heat remaining oil in a skillet.
Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes.
Add vegetable mixture to chicken mixture and cook 15 minutes.
Stir in creamed coconut.
Add tomatoes and heat through.
Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.
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