Chicken Ceylon (made from scratch)

Step 1

To begin heat a pan on low-medium and the oilOnce hot add a the cassia bark, cracked cardamom pods, curry leaves, fresh is best if you can get them and chopped green finger chillies. Fry gently until bubbles form around the spices

Step 2

add the finely chopped or blended onion and garlic and ginger paste, stir through and fry for a couple of minutes to gently soften

Step 3

Sprinkle over the mix powder, chilli powder, salt, methi leaves coriander powder, cumin powder and turmeric powder, Fry for a couple of minutes adding a little amount of hot water if things look a little dry

Step 4

Stir in the tomato puree mixed with 3 tablespoons of water and continue to fry for around 30 seconds to cook out the bitterness

Step 5

Add half of the remaining water and cook for a minute or two to reduce slightly before adding the rest mixing well. Allow to reduce again for a further couple of minutes

Step 6

Stir in the coconut milk powder and sugar and allow to reduce again for a minute

Step 7

Time to add your choice of protein so add six to eight pieces of meat, vegetables, paneer or tofu. Coat well to stop it drying out then add a quarter teaspoon of garam masala and a squeeze of limeReduce for a minute before adding the broken-up coconut block and stirring through

Step 8

continue to reduce for around five minutes and serve when the sauce reaches your desired consistency and when your meat is cooked through if you used raw meat