Chicken Ceylon with Massalla Gravy
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
- 1 lb chicken, cubed
- 1 onion, finely chopped
- 2 teaspoons curry powder
- 2 teaspoons chili powder
- 2 finely chopped cayenne chili
- 4 cloves crushed garlic
- 2 inches gingerroot, grated
- 5 tablespoons vegetable oil
- 4 tablespoons roughly chopped coriander leaves (may substitute coriander seeds-2 tbls.)
- 1 tablespoon whole coriander leaves (optional)
- 1 teaspoon garam masala
- 1⁄2 coconut, grated (approx. 1-2 cup)
- 1⁄2 cup coconut milk
- 1 onion, sliced
- 4 cloves garlic, finely chopped
- 6 tomatoes, blanched peeled,cored and quartered
- 1 teaspoon turmeric powder
- 2 teaspoons chili powder
- 1 teaspoon garam masala powder
- 4 green cardamom pods, seeds from
- 4 tablespoons vegetable oil
- 1 cup water
- 1 pinch salt
- 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.
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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
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
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