This Ceylonese Chicken Curry offers a delicious twist on traditional Indian curries, featuring tender chicken pieces simmered in a fragrant blend of curry powder, cumin, and fresh aromatics. The dish balances savory depth with a hint of sweetness from caramelized onions and tomatoes, while creamed coconut adds a luxurious, velvety texture. It&# 226;ÂÂs perfect for weeknight dinners or special gatherings, pairing wonderfully with rice or naan bread. With simple ingredients and straightforward steps, this recipe brings authentic South Asian flavors to your table without requiring exotic items you might not already have on hand.
Ceylonese Chicken Curry
Description
This Ceylonese Chicken Curry offers a delicious twist on traditional Indian curries, featuring tender chicken pieces simmered in a fragrant blend of curry powder, cumin, and fresh aromatics. The dish balances savory depth with a hint of sweetness from caramelized onions and tomatoes, while creamed coconut adds a luxurious, velvety texture. It&# 226;ÂÂs perfect for weeknight dinners or special gatherings, pairing wonderfully with rice or naan bread. With simple ingredients and straightforward steps, this recipe brings authentic South Asian flavors to your table without requiring exotic items you might not already have on hand.Ingredients
Directions
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Chop 2 garlic cloves and set aside.
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Cut 1 onion into quarters and place in a blender or food processor along with the peeled ginger root and garlic cloves; pulse until very finely chopped.
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Heat 3 tablespoons of corn oil in a large saucepan over medium heat.
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Add the blended onion-ginger-garlic mixture and 3 tablespoons of curry powder to the pan; fry for 2 minutes, stirring constantly to prevent burning.
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Cut 1.5 lbs of boneless, skinless chicken breasts into bite-size cubes and add them to the onion mixture.
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Fry the chicken until it is seared on all sides, about 5-7 minutes.
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Sprinkle 1.5 tablespoons of all-purpose flour over the chicken and stir to coat; cook for 1 minute.
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Pour in 1.5 cups of chicken stock and bring the mixture to a boil, stirring occasionally.
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Cover the saucepan and reduce heat to low; simmer gently for 15 minutes until the chicken is tender.
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Meanwhile, peel the second onion and separate it into rings.
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Heat the remaining 2 tablespoons of corn oil in a skillet over medium heat.
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Add 2 sliced celery stalks, the separated onion rings, 1 diced seeded bell pepper, 1/2 teaspoon cumin seeds, and 3 ounces of button mushrooms (if using) to the skillet.
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Fry the vegetables gently for 4 minutes until slightly softened but still crisp.
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Add the vegetable mixture to the simmering chicken curry and continue cooking for another 15 minutes.
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Stir in 3/4 ounce of creamed coconut (if using) until fully melted and incorporated.
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Add 2 peeled, seeded, and sliced tomatoes to the curry and heat through for 2-3 minutes.
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Garnish with toasted shredded coconut and fresh chervil sprigs (if desired) and serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 20.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
