CHICKEN CEYLON STYLE (SRI LANKA)
Make and share this Chicken Ceylon Style (Sri Lanka) recipe from Food.com.
Provided by ElaineAnn
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 441.9, Fat 25, SaturatedFat 8.4, Cholesterol 145, Sodium 1948.1, Carbohydrate 8.7, Fiber 1.2, Sugar 3.6, Protein 43.5
CHICKEN CEYLON WITH MASSALLA GRAVY
This is posted in response to a request. Spicy with a little heat! You may substitute beef for the chicken for Beef Ceylon!
Provided by Sharon123
Categories Curries
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Make a paste of the curry powder and chilli powder with a little water.
- 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.
- Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
- Add the chicken pieces and seal well on all sides.
- Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
- If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
- Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
- Serve with the whole coriander leaves sprinkled over the top (if using).
- 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).
- Add half the water and simmer for 5 minutes then add the rest of the water and spices.
- Stir in well and simmer for 5 more minutes.
- Keep stirring regularly throughout cooking.
- Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
- Enjoy!
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