Chicken Ceylon-style

Chicken Ceylon-style Recipe - A Delicious Indian Dish with Bacon, Coconut, and Green Peas

Region / culture: India | Preparation time: 15 minutes | Cooking time: 55 minutes | Servings: 4

Introduction

Chicken Ceylon-style is a delicious and flavorful dish that combines tender chicken with a creamy curry sauce, sweet apples, and peas. This dish is perfect for a cozy dinner at home or for entertaining guests.

History

Chicken Ceylon-style is a popular dish that originated in Sri Lanka, where it is known for its rich and aromatic flavors. The dish has since been adapted and enjoyed in many other countries around the world.

Ingredients

1.5 to 2 lb (907 g) frying chicken, cut up
0.5 tsp seasoned salt
2 slices bacon, diced
0.67 cup chopped onion
2 tbsp flour
1.5 to 2 tsp curry powder
1 cup chicken broth
0.67 cup half and half
1 x 10 oz (283 g) package frozen green peas
1 large cooking apple, peeled, cored, and sliced (about 1 cup)
flaked coconut (optional)
2 cup hot cooked rice

How to prepare

Sprinkle the chicken with salt and place it skin side up in a greased shallow 2.5 qt (2.36 liter) baking dish.
Bake, uncovered, at 400°F (204°C) for 30 minutes or until it turns golden brown.
Meanwhile, cook the bacon until it becomes crisp. Remove the bacon and drain it on paper towels, then discard all but 1 tbsp of the drippings.
Add the onion and cook until it becomes tender.
Stir in the flour and curry powder.
Gradually add the broth and half and half. Continue to cook and stir until the sauce thickens.
Pour the sauce over the chicken and add the peas and apples.
Cover and bake for an additional 25 minutes. Sprinkle with bacon and coconut, if desired.

Variations

Substitute chicken thighs or drumsticks for the chicken breasts for a different flavor and texture.
Add diced carrots or bell peppers for extra color and nutrients.
Use coconut milk instead of half and half for a dairy-free version of the dish.

Cooking Tips & Tricks

Be sure to season the chicken with salt before baking to enhance the flavor.

- Cooking the bacon until crisp adds a delicious smoky flavor to the dish.

- Gradually adding the broth and half and half to the sauce helps to prevent lumps from forming.

- Covering the dish while baking helps to keep the chicken moist and tender.

Serving Suggestions

Serve Chicken Ceylon-style over hot cooked rice for a complete and satisfying meal.

Cooking Techniques

Baking the chicken in the oven helps to lock in moisture and flavor, while simmering the sauce on the stovetop ensures a creamy and smooth consistency.

Ingredient Substitutions

If you don't have curry powder on hand, you can use a combination of turmeric, cumin, coriander, and ginger as a substitute.

Make Ahead Tips

You can prepare the sauce and marinate the chicken in advance to save time on the day of cooking.

Presentation Ideas

Garnish the dish with fresh cilantro or chopped nuts for a pop of color and texture.

Pairing Recommendations

Chicken Ceylon-style pairs well with a side of naan bread or roti for a complete Indian-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Ceylon-style contains approximately 350 calories.

Carbohydrates

Each serving of Chicken Ceylon-style contains approximately 35 grams of carbohydrates.

Fats

Each serving of Chicken Ceylon-style contains approximately 15 grams of fat.

Proteins

Each serving of Chicken Ceylon-style contains approximately 25 grams of protein.

Vitamins and minerals

Chicken Ceylon-style is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (half and half) and bacon, which may be allergens for some individuals.

Summary

Chicken Ceylon-style is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Chicken Ceylon-style is a delicious and comforting dish that is perfect for a cozy night in. With its creamy curry sauce, tender chicken, and sweet apples, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Chicken Ceylon-style. It was a warm summer day, and I was visiting my friend Anita in her cozy kitchen. Anita had just returned from a trip to Sri Lanka, where she had learned to make this delicious dish from a local chef. As soon as she described the fragrant spices and tender chicken simmering in a rich coconut curry sauce, I knew I had to learn how to make it myself.

Anita graciously agreed to teach me the recipe, and we spent the afternoon gathering all the ingredients we needed. The key to Chicken Ceylon-style, Anita explained, was the blend of spices that gave the dish its distinctive flavor – cinnamon, cardamom, cumin, and turmeric. As we ground the spices together in her mortar and pestle, the kitchen filled with a warm, earthy aroma that made my mouth water.

Next, Anita showed me how to marinate the chicken pieces in a mixture of yogurt, garlic, ginger, and chili powder. The yogurt tenderized the meat and helped the spices penetrate deep into the chicken, ensuring each bite would be full of flavor. While the chicken marinated, we chopped onions, tomatoes, and green chilies to add to the curry sauce.

Once everything was ready, we heated a generous amount of coconut oil in a large pot and added the marinated chicken, stirring to coat each piece in the fragrant spices. As the chicken cooked, Anita shared stories of her time in Sri Lanka, describing the bustling markets filled with vibrant produce and the warm hospitality of the people she had met.

After the chicken had browned slightly, we added the chopped onions to the pot, letting them soften and caramelize before adding the tomatoes and green chilies. The kitchen was filled with the rich, spicy aroma of the curry sauce as it simmered on the stove, the flavors melding together to create a tantalizing blend of sweet, savory, and spicy notes.

Finally, we poured in a can of coconut milk, stirring to combine all the ingredients and bring the sauce to a gentle simmer. Anita instructed me to let the chicken cook slowly, allowing the flavors to develop and deepen as the sauce thickened and the meat grew tender. I watched in awe as the curry transformed before my eyes, the vibrant hues of the spices mingling with the creamy coconut milk to create a dish that was as beautiful as it was delicious.

As we sat down to eat, I took my first bite of Chicken Ceylon-style and was transported back to the bustling streets of Sri Lanka, the flavors of the curry invoking memories of Anita's travels and the culinary adventures we had shared in her kitchen. The tender chicken melted in my mouth, the creamy coconut sauce coating each bite in a velvety richness that was both comforting and exotic.

I knew then that this recipe would become a treasured part of my culinary repertoire, a dish that I would make for friends and family to share the flavors of faraway lands and the joy of cooking with love and passion. And as I savored each bite of Chicken Ceylon-style, I knew that my friend Anita had given me a gift that would last a lifetime – the gift of a delicious recipe and the memories of a day spent cooking and laughing together in her kitchen.