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Ceylon Chicken Curry Recipe

Ceylon Curry is from Sri Lanka. The curry powder is made of dry roasted spices. The curry is cooked in Coconut milk with hint of lime.

Ingredients

1. Ghee: ½ cup

2. Skinless Boneless Chicken breast cubed about ½": 1 Pound

3. Shallots, finely chopped: 6

4. Garlic cloves, minced: 3

5. Fresh ginger, finely chopped: ½"x1"

6. Serrano, finely chopped: 1

7. Fine sea salt: ¼ teaspoon

8. Ground Cayenne: 1 teaspoon

9. Turmeric Powder: ¼ teaspoon

10. Ceylon Curry powder: 4 Tablespoons

11. Lemon grass, 6" from root, muddled: 1 Stalk

12. Screwpine (Kewra) leaf: 2"

13. Coconut milk: 2 cups

14. Juice of ½ big lime

Method

1. Heat Ghee in a heavy saucepan. Add chicken cubes. Fry till chicken chicken becomes white and internal juices start to flow. Spoon out chicken and set it aside

2. Add Shallots, Garlic Ginger and Serrano. Fry till the Shallots become translucent about 4 minutes

3. Add salt, Cayenne, Turmeric, and curry powder. Fry one minute

4. Add remaining ingredients. Bring to a boil. Turn down heat simmer for 5 minutes

5. Add Chicken. Bring to a boil. Turn down heat. Simmer about 10 minutes till chicken is done

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