C46 Chicken Ceylon

Cuisine from Ceylon (now Sri Lanka) is known for its fiery nature and use of coconut. This version is not so fiery and has the addition of mango pulp to provide a beautifully subtle fruity background flavour. It is moderately hot, but this can be adjusted by changing the amount of chilli powder or red chilli to suit individual taste. This is an updated recipe but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	2 tspn tomato purée
30 gm onion (prepared weight)	1 portion c41 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 c41 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)

Preparation

Slice the onion.
Grate the ginger, crush the garlic, and mix together with a little water to make a paste.
De-seed and chop the red chilli.
Grate or chop the creamed coconut.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the chilli powder, curry powder and ground cumin and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency (remember that yogurt and mango pulp will be added later).
Reduce the heat and stir in the mango pulp, red chilli, creamed coconut, lemon juice and yogurt and cook, stirring regularly, for 1 min.

Serving

Serve with rice and a little freshly chopped coriander.

Notes

(1) Any good quality curry powder can be used.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(3) The Mango Pulp can be purchased from some supermarkets or any Asian outlet. (Unused Mango Pulp can be frozen in suitable quantities for future use.)

The main ingredients

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