Ceylon Curry
4 servings
40 minutes
Ceylon curry is a fragrant dish of Indian cuisine infused with the rich flavor of spices and the tender texture of chicken meat. This dish has its roots in the traditions of Ceylon (now Sri Lanka), where coconut, curry, and spices create rich flavor combinations. The thick sauce, enriched with ginger, garlic, and spicy notes of red pepper, cumin, and curry is highlighted by a light sweetness from coconut. Mushrooms add depth to the flavor while fresh tomatoes and herbs provide a pleasant refreshing note. Serving it on lettuce leaves makes it not only beautiful but also adds freshness to each bite. This curry is the perfect combination of tenderness, spiciness, and rich aroma that can warm the soul and offer unforgettable gastronomic pleasure.
1
Chop 1 onion with ginger and garlic in a blender.
- Onion: 2 heads
- Ginger: 10 g
- Garlic: 2 cloves
2
Heat corn oil in a deep skillet. Add the onion mixture. Add 2 tablespoons of water. Sprinkle with curry. Simmer for 2 minutes.
- Corn oil: 5 tablespoon
- Curry powder: 3 tablespoons
3
Cut the meat into small cubes. Add to the onion mixture. Sprinkle in the flour and simmer for 20 minutes. Add salt.
- Chicken: 500 g
- Salt: to taste
4
Slice the onion into rings.
- Onion: 2 heads
5
Slice the mushrooms and sauté with onion, red pepper, cumin, and celery. Add salt.
- Fresh mushrooms: 100 g
- Ground red pepper: to taste
- Caraway: to taste
- Celery: 1 piece
- Salt: to taste
6
Combine the mushroom mixture with the meat and simmer for 10 minutes.
7
Grate the coconut on a fine grater and add it to the curry.
- Coconut: 20 g
8
Cut the tomatoes into cubes and mix with curry.
- Tomatoes: 2 pieces
9
Place the curry on lettuce leaves and sprinkle with chopped herbs.
- Green salad leaves: 100 g
- Fresh herbs: 1 bunch
