Chicken Ceylon Recipe
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Chicken Ceylon Recipe
Rated 5.0 stars by 1 users
Category
Curries
Cuisine
Indian
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Chicken Ceylon Curry Recipe
If you enjoy rich, spicy curries with plenty of flavour, this Chicken Ceylon curry is one you need to try. Made with tender pieces of homemade chicken tikka using our Tikka Spice Blend, this curry is packed with warming spices, a creamy coconut base and that unmistakable restaurant-style flavour you’d expect from a proper British Indian Restaurant.
This recipe is another fantastic creation from Matt Hutson. Check him out here.
What is a Ceylon Curry?
A Ceylon curry is a popular dish found in many British Indian Restaurants across the UK. Known for its rich coconut flavour and medium-hot spice level, it’s a curry that stands out from tomato-based favourites like a Madras or Jalfrezi.
Despite the name, the version served in UK curry houses is more closely linked to BIR cuisine than traditional Sri Lankan cooking. The name “Ceylon” comes from the former name for Sri Lanka, with many believing the curry was inspired by the island’s use of coconut and aromatic spices. Over time, British Indian Restaurants adapted the idea into the creamy, spicy curry we know today.
Most BIR-style Ceylon curries combine coconut, garlic, warming spices and a rich curry sauce to create something comforting with a bit of heat behind it. It’s become a favourite for anyone wanting something creamier than a Madras, but with more spice than a Jalfrezi.
What to Serve with Chicken Ceylon Curry
This curry works perfectly with all the usual takeaway favourites:
Pilau rice
Garlic naan
Chapatis
Onion bhajis
Poppadoms and chutneys
Top Tips
If you cannot get creamed coconut/coconut block, use 125ml of coconut cream instead
You can swap the chicken out for any meat you wish - including veggie options like paneer
Author:
Matt Hutson
Ingredients
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5 tbsp Tikka Spice Blend
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5 tbsp natural or greek yogurt
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0.5 tsp red food colouring - mixed with 3 tbsp water
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750g chicken breast - chopped into chunks
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3 tbsp ghee/oil
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1 large onion - diced
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2 tbsp garlic & ginger paste
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3 green finger chillis - roughly chopped (use more or less)
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2 tbsp madras curry powder
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2 tsp Kashmiri chilli powder or paprika
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2 tsp Matt Cooper Bites Tikka Spice Blend
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200ml chicken stock or veg stock
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300g passata (I used mutti brand)
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75g cream coconut block (broken into smaller chunks)
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1 tbsp mango chutney
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Good pinch kasuri methi
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1 tsp garam masala
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juice of 0.5 lime
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Fresh coriander for garnish
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Salt to taste
Tikka
Ceylon
Directions
Tikka
Add the tikka ingredients into a bowl, mix and leave to marinate overnight or for a minimum two hours.
Cook the chicken - either via the grill or air fryer until cook all the way through.
Ceylon
Add the ghee/oil over a medium heat, once hot add the onions. Sprinkle a little salt to release moisture, and spend a little time gently frying until soft
Add the fresh chilli , & garlic & ginger paste for around 1 minute
Add the passata and increase the heat. Stir through
Now add the pre cooked chicken tikka, and mix to coat
Add the remaining chicken stock and allow to simmer for 10 minutes or so (allow the sauce to thicken)
Now add the coconut and stir to help it melt into the gravy
Reduce the heat once happy with the consistency
Add the mango chutney, lime juice, kasuri methi, & garam masala
Season with salt
Garnish with the fresh chopped coriander
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