Ceylon Chicken Curry
1:00:00 AM| Ingredients | Quantity |
| Chicken | 1 |
| Garlic | 5 gm |
| Onions | 115 gm |
| Ginger | 10 gm |
| Green chillies | 5 gm |
| Turmeric | 1/2 tsp |
| Lime | 1 |
| Chilli powder | 1 tsp |
| Coriander powder | 30 gm |
| Curry leaves | 1 spring |
| Coconut | 1 |
| Fat | 15 gm |
| Salt | to taste |
Methods to Prepare:
- Wash and joint chicken
- Smear well with chilli powder and salt and set aside. Chop garlic and ginger fine, slit green chillies.
- Grate coconut and make two extractions, the first one thick and the second thin.
- Grind coriander and turmeric to a fine paste. Heat fat. Add garlic, onions, ginger, green chillies and ground coriander and turmeric.
- Fry for 2 - 3 minutes. Add chicken and fry well.
- Add thin coconut milk and simmer till chicken is tender.
- Add thick coconut milk, salt to taste and juice of 1 lime.
- Simmer for 5 minutes more with lid off.
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