Chicken Ceylon Style Sri Lanka Recipes

CHICKEN CEYLON STYLE (SRI LANKA)

Steps:

• Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often.
• Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently.
• Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended.
• Drain the chicken (reserve the buttermilk) and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.

COOK SRI LANKAN CURRY CHICKEN | EASY | SPICY | KETO

Steps:

• Take the chicken and cut it into your desired size pieces. Rinse them well for 2 or 3 times. Now, add turmeric powder and salt. Mix well and let them marinate for 30 minutes.
• Heat the pan and dry roast dried red chilies, curry leaves, coriander seeds, fennel seeds, cumin seeds, black pepper, cardamom, and cinnamon together under medium flame for 2 to 3 minutes. Stir frequently to avoid burning.
• Grind the dry roasted spices together to a dusting powder.
• Grind the garlic and ginger to a smooth paste.
• Prepare thin coconut milk.
• Get ready with chopped onion and mustard seeds. mustard seeds are optional, you can avoid them.
• Heat the oil and add mustard seeds. Let them splutter. Then, add the onion and sauté until it turns into golden color. Afterward, add ginger and garlic paste. Stir and cook for 30 seconds.
• Now add the marinated chicken pieces, mix, and cook covered under the high flame for 3 to 5 minutes.
• Then, take off the lid and give a good gentle mix. Again cook covered under the medium flame for 3 to 5 minutes.
• Now take off the lid and cook uncovered under the high flame until the chicken pieces get fry. Stir occasionally to avoid burning.
• Once the chicken pieces turn into a light brown color, add the ground spice mix and the coconut milk. Cook covered under very low flame 8 to 10 minutes.
• Finally, taste the curry and adjust salt if needed.
• This is how to cook an easy Sri Lankan curry chicken without potatoes and tomatoes. Serve and enjoy this KETO friendly spicy chicken curry.

SRI LANKA CHICKEN CURRY

Steps:

• Heat oil in large saucepan and fry curry leaves until they start to turn colour.
• Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
• Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
• Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
• Add the coconut milk or even a small amount of cream if coconut milk is not available.
• Stir through and thicken if necessary.
• Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
• This dish freezes well.

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.