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.
Servings 1 portion
Equipment
- 1 Frying Pan or Curry Pan
Ingredients
- 2 fresh green finger chillies, thinly sliced
- Pinch sea salt
- 2 teaspoons vegetable oil
- 1 teaspoon vegetable oil
- 1 dried red chilli, cut into 2 pieces
- 1/4 teaspoon extra hot crushed chillies
- 80 millilitres curry broth (for the first stage)
- 1 teaspoon garlic ginger paste
- 1 teaspoon tomato puree
- 1/4 teaspoon mild red chilli powder
- 1 teaspoon dried fenugreek leaves (methi)
- 1 small handful fresh coriander leaves, finely chopped
- 80 millilitres curry broth (for the second stage)
- 1 portion cooked chicken for curry dishes
- 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
- 100 millilitres water
- 80 millilitres curry broth (for the third stage)
- 2 teaspoons fresh lemon juice or lemon dressing
Instructions
- 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.
- 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.
- 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.
- 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.