Chicken Ceylonese Curry (Indian Takeaway Style)

Recreate a Scottish Indian takeaway style classic with this chicken ceylonese curry dish. It’s a rich fusion of chilli heat and creamy coconut, with a delicious citrus finish.

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If you’re looking to create an Indian takeaway style curry with a spicy and coconut filled sauce, this chicken ceylonese recipe is for you. This Scottish Indian takeaway style recipe uses Indian restaurant style curry broth, as well as a combination of fresh and dried chillies, mango chutney, cashew butter and coconut flour. The resulting ceylonese curry sauce is spicy and full of rich coconut flavour.

Ingredients For Chicken Ceylonese Curry

This Indian restaurant style chicken ceylonese curry recipe is really quick to put together using Indian restaurant style curry broth. This pre-made broth is a spice and onion filled mix that you can use in a wide range of curry dishes. As in many takeaways, it serves as a building block to a variety of sauces and makes it possible to cook curry in just minutes. In this case, the broth is cooked out with other ingredients including green chillies, cashew butter and coconut to make a spicy and coconut packed curry sauce. With deliciously tender chicken for curry dishes already cooked, you can serve up this fiery Indian takeaway style curry in just a few minutes!

• Green Chillies
• Sea Salt
• Vegetable Oil
• Dried Red Chilli
• Extra Hot Crushed Chillies
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Chicken For Curry Dishes
• Fresh Coriander Leaves
• Tomato Ketchup
• Mango Chutney
• Ground Almonds
• Cashew Butter
• Coconut Flour
• Caster Sugar
• Creamed Coconut
• Fresh Lemon Juice or Lemon Dressing

How To Make Chicken Ceylonese Curry

Making this spicy and coconut rich Scottish Indian restaurant style chicken ceylonese curry is simple! And, with curry broth already prepared in the fridge or freezer, it takes just a few minutes too. First, green chillies are pounded to a paste. Then, a small amount of curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with cooked chicken, mango chutney, cashew butter, coconut and lemon to create a hot coconut packed curry sauce. The finished sauce is citrusy and rich with coconut, as well as being utterly delicious, just like one you might expect to receive from your favourite Scottish Indian restaurant chef.

Step 1: Make Chilli Paste

In a pestle and mortar, add 2 fresh green finger chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli cplashback!). Add 2 teaspoons vegetable oil, mix and set aside.

Step 2: Begin Curry

Heat 1 teaspoon vegetable oil in a frying pan or curry pan over a medium heat. Add 1 dried red chilli, cut into 2 pieces and 1/4 teaspoon extra hot crushed chillies and stir-fry for 20 seconds. Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi) and 1 small handful fresh coriander leaves, finely chopped. Mix well and simmer for 1-2 minutes.

Step 3: Simmer Curry

Add another 80 millilitres curry broth, 1 portion cooked chicken for curry dishes and simmer for another 2 minutes. Add 1 teaspoon mango chutney, 1 teaspoon ground almonds, 1 teaspoon cashew butter, 1 teaspoon coconut flour, 1 teaspoon caster sugar, 25 grams creamed coconut block and 100 millilitres water. Mix well and simmer for 3 minutes.

Step 4: Finish & Serve

Add the remaining 80 millilitres curry broth, mix well and simmer for 2 minutes until the sauce is slightly thick and bubbling hot. Add 2 teaspoons fresh lemon juice or lemon dressing to finish, transfer the chicken ceylonese curry to a serving bowl and serve with your favourite Indian rice and breads.

Recipe Tips For Indian Restaurant Style Chicken Ceylonese Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked chicken.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the ceylonese curry sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the ceylonese curry sauce becomes thick too quickly (or if you like more spicy ceylonese curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the ceylonese sauce is cooking.

I hope you’ll try this Indian takeaway style chicken ceylonese recipe. If you do, let me know your thoughts by leaving a review or a comment!

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Chicken Sharabi Curry Recipe FAQ

What is curry broth?

Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into bhuna, vindaloo, korma and most every other curry you can think of. You can use this recipe. If you’d like to recreate Indian Restaurant style curry at home, it’s definitely worth making!

Can I use chicken tikka to make chicken tikka ceylonese instead?

You could absolutely use cooked chicken tikka pieces in this recipe to make a takeaway style chicken tikka ceylonese curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with chicken ceylonese curry?

This hot ceylonese curry is perfect with basmati rice and plain chapati.

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Do you like this Indian takeaway style chicken ceylonese curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Glasgow style vegetable pakora, pink pakora sauce, South Indian garlic chilli curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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