Chicken Ceylon
A classic British Indian Restaurant chicken ceylon made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 tbspn oil
- 2 tspn tomato purée
- 30 gm onion (prepared weight)
- 1 portion g2 pre-cooked chicken
- ½ tspn ginger (grated)
- ¼ tspn salt
- ½ tspn garlic (crushed)
- 2 tbspn mango pulp (or to taste) (see note 3)
- 1 tspn chilli powder
- 1 tspn red chilli (chopped)
- ½ tspn g2 curry powder (see note 1)
- 20 gm creamed coconut
- ¼ tspn ground cumin
- 2 tspn lemon juice (or to taste)
- 300 ml c46 curry base sauce (see note 2)
- 2 tbspn yogurt (or to taste)
Method
- 1
Slice the onion.
- 2
Grate the ginger, crush the garlic, and mix together with a little water to make a paste.
- 3
De-seed and chop the red chilli.
- 4
Grate or chop the creamed coconut.
- 5
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 6
Add the ginger/garlic paste and cook, stirring, for about .
- 7
Add the chilli powder, curry powder and ground cumin and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying.
- 9
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency (remember that yogurt and mango pulp will be added later).
- 10
Reduce the heat and stir in the mango pulp, red chilli, creamed coconut, lemon juice and yogurt and cook, stirring regularly, for .
- 11
Serve with rice and a little freshly chopped coriander.