Ceylon chicken curry is a simple Sri Lankan chicken curry popular in British Indian restaurants in the UK. It is made with chicken cooked in coconut milk based curry in just 30 minutes. This creamy chicken curry has an excellent combination of sweet, savory, and spicy flavors. This one pot recipe is perfect for busy weekends.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: British-Indian
Servings: 6servings
Calories: 490kcal
Author: Preeti
Equipment
1 Heavy bottom pot with a lid
Ingredients
500gramsboneless skinless chicken breasts (or thighs)cut into bite-size pieces
2-3tablespoonoil
1-inchcinnamon
2green cardamoms
1-cupfinely chopped onions
1.5teaspoonfinely chopped ginger
1tablespoonfinely chopped garlic
2spring curry leaves
1-2green chiliesslit (deseed the chilies, add as per taste)
2teaspoonkashmiri red chili powder
½teaspoonspicy red chili powderoptional
2.5tablespoonHomemade Sri Lankan Curry PowderFor recipe refer notes. If using store bought Sri Lankan Curry Powder, add only 2 tsp
400mltomato passata or blend fresh tomatoes or tinned tomatoes
1teaspoontamarind pulp or pastesubstitute with fresh lime or lemon juice.
150mlcanned coconut milk
salt to taste
Instructions
In a heavy bottom pan, heat 2-3 tablespoon of oil over medium heat.
Add cinnamon and green cardamoms (open the pods and then add) to it. Sauté until aromatic.
Next, add onions, ginger, garlic, green chilies, and curry leaves. Cook, stirring frequently until onions are soft and golden.
Add kashmiri red chili powder, spicy red chili powder (optional), and Sri Lankan Curry Powder (recipe in notes). Sauté on low heat for a minute or until spices release oil. If spices are sticking to the base, add a splash of water, stir and cook.
Add chicken and salt to taste. Cook, stirring continuously, until chicken turns from pink to white over medium heat.
Add tomato passata and tamarind pulp or paste. Stir to combine. Gently scratch on bottom of the pot with a ladle to remove any tiny bits of onions or spices sticking to the base. Let it come to a boil.
Lower the heat and add coconut milk. Combine. When it comes to gentle boil, cover and cook on low heat until the chicken is cooked. Remove from heat.
Serve with steamed rice or flatbread.
Video
Notes
Sri Lankan Curry Powder - 4 tablespoon coriander seeds, 1 tablespoon fennel, 2 tablespoon cumin, 1 tablespoon uncooked basmati rice, 2 teaspoon black peppercorns, ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 6 cloves, 5 cardamom pods, 2 spring curry leaves. Dry roast all the ingredients on low heat in a heavy bottom pan until aromatic. Let it cool down to room temperature. Grind it to a fine powder.
Deseed the green chilies and add it to the curry to reduce the spiciness.
Adjust the quantity of black peppercorns from the Sri Lankan curry powder recipe, if you prefer less spicy curry. My recipe will give you a mild spicy flavor to the curry.
Skip the addition of spicy red chili powder if you prefer a less spicy curry.
Use full-fat coconut milk for the best flavors. It also prevents curdling of coconut milk in the curry. To substitute use heavy cream. But flavors will differ.
The curry thickens after some time. Add water to adjust the consistency, stir, and cook until it comes to a boil.