Ceylon Chicken Curry

This dish has its roots in Sri Lankan food - where curries are also extremely popular and are often characterised by coconut milk. This is a delicately balanced, medium-spiced dish which is a really yummy alternative to your usual Korma - if you fancy a change

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 25 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Quick & Easy Butter Chicken

Classic Chicken Korma

This recipe features

Ingredients

450g chicken breasts, skin removed and cut into large strips
300ml coconut milk
2 tbsp vegetable oil
few curry leaves
1/2 tsp mustard seeds
100g onions, sliced
1 tsp fresh root ginger, chopped
1 green chilli, kept whole but slit lengthways
3 tbsp Patak's Korma Paste
salt to taste
1 tsp sugar
juice of 1/2 lemon
fresh coriander, chopped, for garnish

Methods

Heat the oil in a pan and add the sliced onions, curry leaves, ginger, mustard seeds and slit green chilli. Fry for two minutes.
Add the Patak's Korma Paste and cook for 3 more minutes.
Sprinkle in some water if the mixture begins to stick.
Add the chicken, reduce the heat and sauté for 5 minutes.
Add the coconut milk and bring to the boil, reduce the heat and simmer for 10 minutes or until the chicken is cooked through.
Add the sugar and lemon juice and check the seasoning.
If the sauce is too thin it may be thickened by adding a little cornflour dissolved in water.
Garnish with fresh coriander and serve with plain rice.