Chicken Ceylon with Massalla Gravy

Recipe by Sharon123
READY IN: 1hr 15mins




  • 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!