Best Ceylon Chicken Curry Recipes
CEYLON CHICKEN CURRY NOODLE SOUP
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
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 21
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.
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
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
CEYLON CHICKEN CURRY NOODLE SOUP
This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It's loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri
Provided by @MakeItYours
Number Of Ingredients 21
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 carrot in remaining 2 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemon grass, star anise, curry powder, turmeric, garlic, salt, cayenne and if desired, anchovies; cook 1 minute longer., Add vinegar to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggary. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemon grass and star anise. Drain noodles; stir into soup. Add chicken; heat through.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love