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!
Provided by Sharon123
Categories Curries
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 23
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!
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