Ingredients
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1
-
1
-
2
-
2
-
2
-
4
-
2
-
5
-
4
-
1
-
-
-
-
-
Directions
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!,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 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!
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Steps
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1
Done
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Make a Paste of the Curry Powder and Chilli Powder With a Little Water. |
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2
Done
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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. |
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3
Done
|
Add the Curry and Chilli Powder Paste and Stir in and Fry For a Further 30 Secs. |
|
4
Done
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Add the Chicken Pieces and Seal Well on All Sides. |
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5
Done
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Add Half the Massalla Gravy, Coconut and Coconut Milk and Simmer For 20 Minutes or Until the Chicken Is Cooked, Stirring Constantly. |
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6
Done
|
If Needed Add More Massalla Gravy and Water to Prevent the Curry Becoming Too Thick or Dry. |
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7
Done
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Now Add the Finely Chopped Coriander Leaves (or Seeds) and Cook For a Further Minute. |
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8
Done
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Serve With the Whole Coriander Leaves Sprinkled Over the Top (if Using). |
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9
Done
|
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). |
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10
Done
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Add Half the Water and Simmer For 5 Minutes Then Add the Rest of the Water and Spices. |
