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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

2 out of 3 Difficulty
2 out of 3 spice levels Medium
35 mins Preparation

Ingredients

Serves 4 people

  • 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

Method

  1. Heat the oil in a pan and add the sliced onions, curry leaves, ginger, mustard seeds and slit green chilli. Fry for two minutes.
  2. Add the Patak's Korma Spice Paste and cook for 3 more minutes.
  3. Sprinkle in some water if the mixture begins to stick.
  4. Add the chicken, reduce the heat and sauté for 5 minutes.
  5. Add the coconut milk and bring to the boil, reduce the heat and simmer for 10 minutes or until the chicken is cooked through.
  6. Add the sugar and lemon juice and check the seasoning.
  7. If the sauce is too thin it may be thickened by adding a little cornflour dissolved in water.
  8. Garnish with fresh coriander and serve with plain rice.
  • Serves 4 people

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