Cooking Index - Cooking Recipes & IdeasCeylonese Chicken Curry Recipe - Cooking Index

Ceylonese Chicken Curry

Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

2   Onions (large)
1   Ginger root - peeled, chopped (2")
2   Garlic cloves - peeled
2 tablespoons 30mlWater
5 tablespoons 75mlCorn oil
3 tablespoons 45mlCurry powder
1 1/2 lbs 681g / 24ozBoneless chicken breasts - skinned
1 1/2 tablespoons 22mlAll-purpose flour
1 1/2 cups 355mlChicken stock
2   Celery stalks - sliced
1   Bell pepper - seeded, diced
1/2 teaspoon 2.5mlCumin seeds
3 oz 85gButton mushrooms - (opt)
3/4 oz 21gCreamed coconut - (opt)
2   Tomatoes - peeled, seeded, sliced
  Toasted shredded coconut
  Fresh chervil sprigs - (opt)

Recipe Instructions

Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons of oil in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes.

Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.

Mario Batali


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