Ceylon

Chicken Ceylon (T)

A unique dish with onions, peppers, green chillies and coconut.

Heat Range – Hot

Recipe and method for Chicken Ceylon.

You will need:

350ml of heated mild base sauce
10 pieces of pre-cooked chicken
60ml of sunflower oil
2 tablespoons of chopped coriander
20g of creamed coconut
1 teaspoon of lemon juice
40ml of single cream

Stage 1 Ingredients

1 tablespoon of tomato paste
¼ teaspoon of aromatic salt
2 tablespoons of finely chopped onion (1mm in size or less)
½ teaspoon of light brown sugar
½ teaspoon of finely chopped mixed red and green peppers (1mm in size or less)
4 fresh green chillies, sliced lengthways

Stage 2 Ingredients

1 teaspoon of garlic paste
1 tablespoon of mild base mix powder
1¼ teaspoons of chilli powder
¼ teaspoon of garam masala

Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.

1. The gas on one ring turned full up.

2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.

3. Quickly add the tomato paste and the aromatic salt. Very quickly and in a circular motion press the back of the chef’s spoon into the pan bottom, effectively squeezing the pan ingredients. As the oil is so hot this takes only about 5 seconds. Then add the remainder of the stage 1 ingredients and stir for another 10 seconds. Remove from heat.

4. Then quickly add the stage 2 ingredients in the order listed. Place back on heat. The ingredients are again pressed into the pan as before and scraped across the pan with the edge of the spoon which will stop them sticking. This is to fuse the ingredients. Do this for about 10 seconds. Be very careful not to burn.

5. Remove from heat and add 200ml of heated base sauce/gravy and stir in. Return to heat and keep stirring until the sauce bubbles. Return the heat to medium.

6. Add the chicken along with the cream and coconut. Stir continuously now to avoid sticking and to get the chicken fully heated through.

7. At approximately 5 minutes (cooker dependent) add a tablespoon of chopped coriander with the lemon juice and the remainder of the mild base sauce. Stir again.

8. After 1 minute remove the pan from the heat and rest for 30 seconds. Serve and garnish with another tablespoon of chopped coriander.