Best Chicken Ceylon With Massalla Gravy Recipes

CHICKEN CEYLON WITH MASSALLA GRAVY

Steps:

• Make a paste of the curry powder and chilli powder with a little water.
• 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.
• Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
• Add the chicken pieces and seal well on all sides.
• Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
• If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
• Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
• Serve with the whole coriander leaves sprinkled over the top (if using).
• 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).
• Add half the water and simmer for 5 minutes then add the rest of the water and spices.
• Stir in well and simmer for 5 more minutes.
• Keep stirring regularly throughout cooking.
• Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
• Enjoy!

CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY

Steps:

• Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
• Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
• Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
• Stir in green onions and chipotle chile powder.
• Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.