Ceylonese Chicken Curry Recipe

Name: Ceylonese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions; 1 piece ginger root chopped; 2 each garlic cloves peeled; 2 tablespoons water; 5 tablespoons corn oil; 3 tablespoons curry powder; 1 1/2 pounds chicken breast halves, boneless, skinless; 1 1/2 tablespoons flour, all-purpose; 1 1/2 cups chicken broth; 2 each celery stalks sliced; 1 each sweet red bell peppers seeded, diced; 1/2 teaspoon cumin seeds; 3 ounces mushrooms; 3/4 ounce coconut; 2 each tomatoes peeled, seeded

Servings: persons

2 large onions
1 piece ginger root chopped
2 each garlic cloves peeled
2 tablespoons water
5 tablespoons corn oil
3 tablespoons curry powder
1 1/2 pounds chicken breast halves, boneless, skinless
1 1/2 tablespoons flour, all-purpose
1 1/2 cups chicken broth
2 each celery stalks sliced
1 each sweet red bell peppers seeded, diced
1/2 teaspoon cumin seeds
3 ounces mushrooms
3/4 ounce coconut
2 each tomatoes peeled, seeded

1
Cut 1 onion in fourths.
2
In a blender or food processor, process onion, ginger and garlic until very finely chopped.
3
Heat 3 tablespoons in a saucepan.
4
Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly.
5
Cut chicken in bite-size cubes and add to onion mixture.
6
Fry until chicken is seared.
7
Stir in flour and cook 1 minute.
8
Stir in stock and bring to a boil.
9
Cover and simmer gently 15 minutes.
10
Meanwhile, peel remaining onion and separate in rings.
11
Heat remaining oil in a skillet.
12
Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes.
13
Add vegetable mixture to chicken mixture and cook 15 minutes.
14
Stir in creamed coconut.
15
Add tomatoes and heat through.
16
Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large onions, 1 piece ginger root chopped, 2 each garlic cloves peeled, 2 tablespoons water, and more.

Yes, Ceylonese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ceylonese Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions