British Indian Restaurant: Chicken Ceylon Revealed

Learn how to make this amazing yet simple Indian Restaurant Style (Bir) Curry in as little as 30 mins after prep. Chicken Ceylon is medium hot in spice level and is great for those that love curries like Madras, Vindaloo and those curries that on the warmer side.

Podcast : Spotify http://tiny.cc/ri3kxz
Apple Music : http://tiny.cc/zi3kxz

🌶 SQ Non Stick Die Cast Aluminium Pot ( As I'm using in the video)
Black 36cm https://amzn.to/3LJ0qZh (NOT Induction compatible🚫)
Red 32cm https://amzn.to/3PBU8f6 (Induction compatible✅)
Purple 32cm https://amzn.to/3PBU8f6 (Induction compatible✅)
Gold 32cm https://amzn.to/3rrbCmz (Induction compatible✅)

🌶 Al'S KITCHEN SPICE RANGE https://www.spicyjoes.co.uk/alskitchen
🌶 THE SECRET CURRY CLUB   / secretcurryclub  

🌶 MY WEBSITE 👉 https://alskitchen.uk/
🌶 FOLLOW ME ON FACEBOOK   / alscurrykitchen  

Ingredients (Serves 4)
1kg Chicken Thighs. Boneless skinless
150ml Oil
600g Onion (Boiled for 10 mins and blended)
Keep 600ml of the Onion water

1 Tsp Black pepper
Small Piece Cinnamon
6 Cracked Cardamom Pods
1/2 Tsp Fennel powder
1 Tbsp Mango Chutney
3 Tbsp Garlic Paste
6 Tbsp Tomato Paste (Puree with water, I recommend Cirio brand)
1 Tsp Dried Methi Leaves
2 Tsp Hot Chilli Powder
2 Tsp Kashmiri Chilli
2.5 Tbsp Al's Bassar OR Mix powder (Or Rajah mild Madras Curry Powder)
1 Tsp Salt
5 Tbsp Coconut Milk Powder
Splash of lemon
100ml Full Fat Coconut Milk (Optional but great with it)
Splash Worcester Sauce
Squirt Lemon Juice
Fresh Coriander to Garnish
Slice Lemon Garnish

#curry #food #cooking #recipe