Chicken Ceylon Indian Curry




2 pieces of cinnamon stick

3 opened cardamom pods

Fry for 45 secs

Add 2 teaspoons of ginger and garlic paste

1 big onion chopped fine

Add 1/2 teaspoon methi seeds

Add spices

1.5 teaspoon chilli powder

2 tsp mixed powerd (std cury powder)

1/3 tsp salt

.5 tsp fennel powder

.25 tsp fenugreek poder

Base grave big spoon

stir and reduce

Add chicken and seal

1/2 tins tomatoes

tbsp tomato puree

reduce slightly

Tbsp coriander stalks

1 tsp lemon juice

Reduce by 1/3rd

Big spoon of base grave

2 tbsp coconut powder

Continue reducing

Big spoon base gravy

150 ml coconut milk

Keep reducing

2 tsp mango chutney

Keep reducing – stir as little as poss


Serve with garnish of coriander






© 2021 Glorious Food All rights reserved.