Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Ceylon with Massalla Gravy Recipe
    Lost? Site Map

    Chicken Ceylon with Massalla Gravy

    Chicken Ceylon with Massalla Gravy. Photo by Karen Elizabeth

    1/1 Photo of Chicken Ceylon with Massalla Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Sharon123's Note:

    This is posted in response to a request. Spicy with a little heat! You may substitute beef for the chicken for Beef Ceylon!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Massalla Gravy


    1. 1
      Make a paste of the curry powder and chilli powder with a little water.
    2. 2
      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.
    3. 3
      Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
    4. 4
      Add the chicken pieces and seal well on all sides.
    5. 5
      Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
    6. 6
      If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
    7. 7
      Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
    8. 8
      Serve with the whole coriander leaves sprinkled over the top (if using).
    9. 9
      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).
    10. 10
      Add half the water and simmer for 5 minutes then add the rest of the water and spices.
    11. 11
      Stir in well and simmer for 5 more minutes.
    12. 12
      Keep stirring regularly throughout cooking.
    13. 13
      Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
    14. 14

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on February 09, 2009


      I made this with shrimp, to ring the changes! Spicy, smooth and delicious, I added the shrimp much later than the chicken would be added. I made the massalla gravy first, and then started with the spice mix. I omitted step 4 and advanced to step 5, and allowed the gravy and spices to cook for a while, until I felt I had a good flavour and consistency. (I didn't use the grated coconut, just the coconut milk, in fact I used coconut cream. I'm not fond of grated coconut.) I added the shrimps and continued cooking for several minutes until they were cooked through, and then added the coriander. I served it with Indian Ghee Rice, by I'm Pat. This was a delicious curry that I will make again, thank you, Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2007


      Absolutely superb! Really authentic taste. If you were served this in a restaurant, you would be impressed! Tip: Make the gravy 1st, which will make life a bit easier. BEST HOME MADE CURRY I'VE EVER TASTED!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2006


      Made with beef, this was a supremely beautiful and delicious dish. I even messed up a bit and didn't read far enough ahead in the directions and didn't cook the sauce separately - I was using canned diced tomatoes and just mixed it all up in a bowl and then added it to the beef mixture in the skillet. Beautiful color and texture with lots of subtle flavors coming through. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Chicken Ceylon with Massalla Gravy

    Serving Size: 1 (979 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1293.8
    Calories from Fat 985
    Total Fat 109.4 g
    Saturated Fat 28.7 g
    Cholesterol 170.1 mg
    Sodium 362.1 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 9.3 g
    Sugars 14.9 g
    Protein 49.6 g

    The following items or measurements are not included:




    green cardamom pods

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes