Chicken Ceylon (Sri Lankan Chicken Curry)

Sri Lankan curries are amongst my favourites. Alongside neighbouring South Indian curries they are lighter and fresher than their Northern Indian counterparts. They share the same rich complexity of flavour, but without feeling weighty.

My Chicken Ceylon is a celebration of flavour and makes good use of my Sri Lankan Curry Powder Recipe. Making your own curry powder in advance yields enough for 4 curries, and let me tell you, it's makes all the difference in the world where flavour is concerned!

This curry is tangy and the spice is intensely flavourful without being too hot. It's a super fresh curry that delivers on colour, fragrance and flavour in equal measure.

What's Ahead?

What is Chicken Ceylon?

The name "Ceylon" reflects the dish's origins in Sri Lanka, which was named Ceylon under British rule. Following the country's independence in 1942 the country was later renamed Sri Lanka in 1972.

The dish harks back to a time where British curry houses of the 50s and 60s used the old Imperial name or Ceylon. Some UK curry houses still refer to it by its Imperial name, but many, like this recipe use both Ceylon and Sri Lanka for clarity.

Sri Lanka has a rich culinary tradition, and Ceylon curry is just one example of the delicious and flavorful dishes that can be found in Sri Lankan cuisine.

Why it works?

It's light and fresh - The sauce is quite something! Tangy and sweet from the tomato but wonderfully spiced with rich cinnamon notes, beautifully spiced and fragrant. I turn up the heat with fresh chillies to give a little fresh hit of spice.

Stuff You'll Need

You will potentially need to make my Sri Lankan Curry Powder first, however there are some good store-bought Sri Lankan curry powders out there, so you can decide which is easier.

• Sri Lankan Curry Powder - the special blend of spices will create the most authentic Sri Lankan curry. Use my recipe or buy online or in an Indian store (links in paragraph above)
• Additional spices - to enhance the flavour we'll add more chilli powder along with a warming cinnamon stick.
• Fresh - Onion, ginger, curry leaves, garlic and chillies all bring their unique flavour and fragrance, with some spicy heat to give a full flavour to the sauce.
• Chicken - I always use thighs or drumsticks or a combination of both. Breast will dry out, so I avoid for most curries.
• Tomato - I use passata (not concentrate). Whizz up a can of tomatoes or use 400g of fresh too. This brings the sweet, tanginess to the sauce.
• Coconut milk - Sri Lankan curries make great use of coconut, a light creaminess that keeps the sauce fresh.

Step by Step

Here's how easy it is to put together my Chicken Ceylon.

1. Step 1 - Fry the fresh curry leaves and cinnamon stick in a little oil.
2. Step 2 - Add the onion and chilli and fry for a few minutes to soften
3. Step 3 - Add the garlic and ginger and fry briefly until aromatic
   
4. Step 4 - Add the chicken, followed by the curry powder and Kashmiri chilli powder and stir well
   
5. Step 5 - Pour in the tomato passata and stir until the sauce begins to bubble.
6. Step 6 - Finally pour in the coconut milk and a little water and bring up to the boil. Reduce the heat and gently simmer for 35 minutes until the chicken is cooked through. That's it!

Pro Tips

Having an authentic curry powder is essential; you can follow my Sri Lankan Curry Powder recipe or buy a Sri Lankan curry powder online. Either will achieve the authentic flavour.

Fresh curry leaves will add the amazing fragrance to the sauce. I also love to add some fresh or fried curry leaves as a garnish. Curry leaves have one of the most alluring aromas of all Indian ingredients and are completely edible! Don't pick them out!

Serving & Storage Suggestions

I like to serve this curry with lots of fluffy basmati rice and garnished with curry leaves, more fresh chillies or simply with a handful of cilantro leaves (stems and all). Indian breads will also work excellently.

You could also serve alongside fresh Indian coconut chutney, spicy pickles or a simple salad.

• Fridge storage - the curry will hold in the fridge for up to 5 days in airtight containers. Just between you and I, I accidentally ate THIS very curry shown 3 weeks after I made it. After a nervous wait, I was completely fine! THIS IS NOT ADVISABLE, but wanted to share! :)
• Freezer Storage - Portion into single serves in airtight containers and store in the freezer for 3+ months.
• Reheat - until piping hot either in the microwave or, completely defrosted in a pan. Add 1/4 cup of water to the top if reheating from frozen in the microwave to avoid the sauce drying up too much.

Ready to get cooking?

The freshness of Chicken Ceylon really sets it apart from many other curries. It may give the appearance of being a rich, heavy sauce but it really isn't! Instead, the tangy sweet sauce is full of flavour but bright and light instead.

When I want all the flavour without the heft, I turn to this delicious Ceylon Chicken. I hope you enjoy!

More Sri Lankan recipes

If you liked this recipe for Chicken Ceylon, I'm sure you'll love some more of my Sri Lankan and South Indian recipes.

• Sri Lankan Curry Powder
• Cashew Nut Curry (Kaju Maluwa)
  
• Sri Lankan Green Masala Shrimp
  
• Thora Malu – Sri Lankan Fish Curry
  
• South Indian Salmon Curry
• Keralan Chicken Curry (Nadan Kohzi)
  
• Madras Curry Powder
  
• Parippu Curry – Kerala Style Dal
  
• Chicken Chukka
  
• Lamb Madras Curry

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