Chicken Ceylon with Massalla Gravy

Chicken Ceylon with Massalla Gravy created by Karen Elizabeth

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

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Sharon123
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@Sharon123
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"This is posted in response to a request. Spicy with a little heat! You may substitute beef for the chicken for Beef Ceylon!"
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  1. Karen Elizabeth
    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 recipe#353583, by I'm Pat. This was a delicious curry that I will make again, thank you, Sharon!
    Reply
  2. Karen Elizabeth
    Chicken Ceylon with Massalla Gravy Created by Karen Elizabeth
    Reply
  3. philmac22
    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!
    Reply
  4. pattikay in L.A.
    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!
    Reply
  5. Shellemeus
    All I can say is that even my kids went back for seconds and they don't even go back for seconds on dessert!
    Reply
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