How to make Ceylon Chicken Kari - It is a Srilankan chicken curry made with coconut milk.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Coconut Scraped
Cuisine : Indian
Course : Main Course Chicken
Ceylon Chicken Kari Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Ceylon Chicken Kari checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Lowfat Spaghetti With Chicken And Eggplant, Dahi Methi Murgh, Kozhi Vartha Kari, Mexican Lasagna with Pulled Chicken.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ceylon Chicken Kari Recipe
Chicken 800 grams
Coconut Scraped 1 inch piece
Garlic 3-4 cloves
Green chilli 2
Turmeric powder 1/2 teaspoon
Lemon juice 1 1/2 tablespoons
Salt to taste
Coconut scraped 1 cup
Oil 6 tablespoons
Cinnamon 1 inch stick
Green cardamom 3-4
Cloves 3-4
Star anise 1
Bay leaves 2
Onions chopped 4 medium
Red chilli powder 1 tablespoon
Curry leaves 10-12 leaves
Mustard seeds 1/2 teaspoon
Coriander powder 1 1/2 tablespoons
Whole dry red chillies 2
Method
Step 1
Wash, clean and cut chicken into about ten to twelve equal sized pieces. Grind ginger, garlic and green chillies to a smooth paste.
Step 2
Marinate chicken in turmeric powder, ginger-garlic-green chilli paste, lemon juice and salt. Leave aside to marinate for about half an hour, preferably in the refrigerator. Grind scraped coconut with one-cup warm water, extract thick milk and repeat with two cups of water to get a second extract and keep aside.
Step 3
Heat four tablespoons oil in a thick-bottomed pan, add cinnamon, green cardamoms, cloves, star anise and bay leaves and stir-fry briefly. Add chopped onion and sauté till it starts to turn light brown. Add red chilli powder and coriander powder and mix. Add chicken pieces, sauté for a few minutes to seal the exterior, pour the second coconut extract, cover and cook on medium heat for ten to fifteen minutes or till the chicken is cooked.
Step 4
Remove from heat, add first extract of coconut milk and reheat on medium heat for three to four minutes, stirring occasionally. Heat remaining oil, stir in mustard seeds and when they start crackling, add curry leaves and red chillies. Pour the tempering into the prepared chicken curry and immediately cover to trap the flavour and aroma.
Step 5
Adjust seasoning and serve hot.
