Topic: Sri Lankhan Chicken aka Chicken Ceylon

[shauncooper]

quite hot - sweet tasting (coconut) with a hint of lime - its lovely - but I cannot find any recipies for it - anyone have an idea ?

thnks
s

[Curry King]

I dunno if this is any good, I found this on another site I can't remember which one tho and I havn't tried it yet:

Chicken Ceylon with Massalla Gravy
1   lb chickens, cubed 
1   onion, finely chopped 
2   teaspoons curry powder 
2   teaspoons chili powder 
2   finely chopped cayenne chili 
4   cloves crushed garlic 
2   inches gingerroot, grated 
5   tablespoons vegetable oil 
4   tablespoons roughly chopped coriander leaves (may substitute coriander seeds-2 tbls.) 
1   tablespoon whole coriander leaves (optional) 
1   teaspoon garam masala 
1/2 coconut, grated (approx. 1-2 cup) 
1/2 cup coconut milk 

Massalla Gravy
1   onion, sliced 
4   cloves garlic, finely chopped 
6   tomatoes, blanched peeled,cored and quartered 
1   teaspoon turmeric powder 
2   teaspoons chili powder 
1   teaspoon garam masala powder 
4   green cardamom pods, seeds from 
4   tablespoons vegetable oil 
1   cup water 
1   pinch salt 

1.  Make a paste of the curry powder and chilli powder with a little water.
2.  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.
3.  Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
4.  Add the chicken pieces and seal well on all sides.
5.  Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
6.  If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
7.  Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
8.  Serve with the whole coriander leaves sprinkled over the top (if using).
9.  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).
10. Add half the water and simmer for 5 minutes then add the rest of the water and spices.
11. Stir in well and simmer for 5 more minutes.
12. Keep stirring regularly throughout cooking.
13. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.

[shauncooper]

thanks Curry King -I'll give it a try