Chickenceylonwithmassallagravy Recipes

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CHICKEN CEYLON STYLE (SRI LANKA)



Chicken Ceylon Style (Sri Lanka) image

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

1 cup buttermilk
1 tablespoon garlic powder
2 -2 1/2 lbs fryer chickens, cut in pieces
2 tablespoons butter or 2 tablespoons oleo
2 onions, chopped fine
1 1/2 tablespoons salt
1/2 tablespoon ginger
1 tablespoon curry powder
1 tablespoon cornstarch

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



Chicken Ceylon with Massalla Gravy image

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

1 lb chicken, 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
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

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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