Chicken Ceylon With Massalla Gravy

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This is posted in response to a request. Spicy with a little heat! You may substitute beef for the chicken for beef ceylon!

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Steps

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Make a paste of the curry powder and chilli powder with a little water.

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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.

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Add the curry and chilli powder paste and stir in and fry for a further 30 secs.

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Add the chicken pieces and seal well on all sides.

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

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

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Now add the finely chopped coriander leaves and cook for a further minute.

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Serve with the whole coriander leaves sprinkled over the top.

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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.

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Add half the water and simmer for 5 minutes then add the rest of the water and spices.

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Stir in well and simmer for 5 mo.

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Ingredients

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chicken, onion, curry powder, chili powder, chili, garlic, gingerroot, vegetable oil, coriander leaves, garam masala, coconut, coconut milk, tomatoes, turmeric powder, garam masala powder, green cardamom pods, water, salt