Chicken Ceylon with Massalla Gravy

Time

Prep 20 min · Cook 55 min · 75 min total

Difficulty

medium

1. 1

   Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.

   5 min
2. 2

   Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides.

   1 min
3. 3

   Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.

   20 min
4. 4

   If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.

5. 5

   Now add the finely chopped coriander leaves (or seeds) and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top (if using).

6. 6

   Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).

   10 min
7. 7

   Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for 5 more minutes.

   5 min
8. 8

   Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.