Ceylon Chicken Curry 1 Recipes

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

CEYLON CHICKEN CURRY 1.

Steps:

• Grind the ginger and garlic to a paste.
• Mix together the chilli powder,curry powder, turmeric, pepper,salt and lemon grass. Add the chicken cover and allow to marinate for 3 hours.
• Heat the oil over medium heat and fry the onion, green chillies, curry leaves, and the ginger and garlic paste. When the mix is golden add the mustard and simmer for 3 minutes.
• Add the chicken, water, vinegar and salt cover the pan and cook over low heat till the chicken is tender.
• Serve with plain boiled rice and a vegetable side dish.

CEYLON CHICKEN KARI

Steps:

• Start with 4 large tomatoes. Cored, and bottoms slashed crossways. Plunge into boiling water. Bring back to the boil for 30 secs then remove. When cool slip off the skins and pulse for a couple of secs in blender then set aside in a bowl.
• Make the kick-off paste: In a blender/food chopper add the garlic, ginger, chillies, onion, lemon juice and a little water. Blitz and add a little more water if needed until a thickish paste is formed (free of any lumps). Add a little more water and blitz again to rid the paste of lumps. Set aside.
• Make the "Kari" powder: Grind in a spice grinder... 1 heaped tspn yellow mustard seeds 1 heaped tspn cumin seeds 7 cardamom pods 1 heaped tspn coriander seeds 3 cloves Add 1 tspn hot chilli powder (optional) 1 heaped tspn of peppercorns
• Prepare the "frying spice: 1 heaped tspn yellow mustard seeds 1 heaped tspn cumin seeds 3 green cardamom pods 1 heaped tspn coriander seeds
• Heat oil in a deep large pan, when almost smoking, turn heat down to minimum, and add the "frying spices". Cook until seeds pop - a few secs. Add the prepared ginger/garlic kick-off paste and the star anise. Turn heat down and stir in and cook gently stirring occasionally for 15mins. Remove star anise.
• Now add the pulped tomatoes. Stir in and mix and then add and mix in the prepared "Kari powder". Cook with lid on, occasionally stirring/shaking approx. 15 mins.
• Add the fresh curry leaves, 1 can coconut milk. Bring to boil and mix thoroughly. Turn heat down to low and cook for 15mins covered.
• Add chicken pieces. Add water to cover if needed and cook slowly in oven or on stove covered.until chicken is done. Then add chopped coriander stirred into dish and keep warm
• For the rice: Whilst chicken is cooking make the rice: For 1 part of basmati rice use combined coconut milk and water - 2 parts. Do *not* rinse the rice. In a decent sized pot add the above recommended combination of rice and water/coconut milk and cinnamon stick, and salt. Bring to fast boil for 5 mins covered. Remove from heat keep covered and allow to stand for 15-20 mins before serving.