Best 2 Ceylon Chicken Curry Recipes

Have you ever craved a dish that tantalizes your taste buds with a symphony of flavors, a dish that transports you to a land of spices and aromas? Look no further than Ceylon chicken curry, a culinary masterpiece that embodies the vibrant spirit of Sri Lankan cuisine. This delectable dish, steeped in tradition and boasting a rich history, promises an explosion of flavors that will leave you spellbound. Embark on a culinary journey as we unveil the secrets behind crafting the perfect Ceylon chicken curry, a dish that will undoubtedly become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

CEYLON CHICKEN CURRY NOODLE SOUP

Ceylon Chicken Curry Noodle Soup image

This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 21

Ingredients

6 ounces uncooked wide rice noodles
2 tablespoons ghee or olive oil, divided
1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces
1 medium onion, chopped
2/3 cup sliced fresh carrots
3 bay leaves
2 tablespoons minced fresh gingerroot
1 lemongrass stalk
1 whole star anise
1 tablespoon curry powder
2 teaspoons ground turmeric
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 anchovy fillets, minced, optional
2 tablespoons white wine vinegar
1 carton (32 ounces) chicken broth
1 can (13.66 ounces) coconut milk
2 tablespoons jaggery or dark brown sugar
1-1/2 cups chopped fresh kale
1/2 cup cherry tomatoes, halved

Steps:

Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

Nutrition Facts : Calories 316 calories, Fat 16g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 758mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

CEYLON CHICKEN CURRY 1.

Ceylon Chicken Curry 1. image

Easy to cook chicken curry. marinate the chicken for three hours before cooking. Then cook for just 40 minutes. Simple and simply delicious. N.B. if you like your curry HOT add an extra teaspoon of chilli powder towards the end of cooking. The recipe for the curry powder is in this cookbook.

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs chicken breasts, in bite sized pieces
1 medium onion, chopped
2 green chilies, chopped
5 curry leaves
1 lemongrass, stem bruised
1/2 inch fresh gingerroot, grated
3 garlic cloves, chopped
2 teaspoons chili powder
1 1/2 teaspoons roasted curry powder (see recipe)
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon mustard seeds, crushed
salt or 1 chicken stock cube
1 tablespoon oil
1 tablespoon cider vinegar
5 fluid ounces water

Steps:

Grind the ginger and garlic to a paste.
Mix together the chilli powder,curry powder, turmeric, pepper,salt and lemon grass. Add the chicken cover and allow to marinate for 3 hours.
Heat the oil over medium heat and fry the onion, green chillies, curry leaves, and the ginger and garlic paste. When the mix is golden add the mustard and simmer for 3 minutes.
Add the chicken, water, vinegar and salt cover the pan and cook over low heat till the chicken is tender.
Serve with plain boiled rice and a vegetable side dish.

Nutrition Facts : Calories 357.7, Fat 19.7, SaturatedFat 5.1, Cholesterol 109, Sodium 124.7, Carbohydrate 7.3, Fiber 1.6, Sugar 2.5, Protein 36.8

Tips:

Choose the right chicken: Use bone-in, skin-on chicken thighs or breasts for the best flavor and texture.
Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs helps to tenderize and flavor the meat.
Use a variety of spices: Ceylon curry powder is a blend of spices that typically includes coriander, cumin, turmeric, fenugreek, and chili powder. You can also add other spices to taste, such as garam masala, ginger, and garlic.
Cook the curry low and slow: Simmering the curry over low heat allows the flavors to develop and deepen.
Serve with rice or bread: Ceylon chicken curry is traditionally served with rice or bread, such as roti or naan.

Conclusion:

Ceylon chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its complex flavors and tender chicken, it is sure to be a hit with your family and friends. So next time you're looking for a new curry recipe, give Ceylon chicken curry a try. You won't be disappointed!