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Chicken Ceylon with Masala Gravy - Andrea Meyers
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Chicken Ceylon with Masala Gravy

Adapted from Recipezaar.
Course Main Course
Cuisine Indian
Diet Gluten Free
Keyword chicken, coconut milk, curry, dairy-free, gluten free, sugar free, tomatoes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 563kcal
Author Andrea Meyers

Equipment

  • 3 to 4-quart sauce pan
  • large skillet, with lid
  • immersion blender (or food processor)

Ingredients

Chicken

  • 1 pound chicken breast cubed
  • 1 onion finely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 2 finely chopped cayenne chilis
  • 4 cloves crushed garlic
  • 1 teaspoon fresh ginger grated
  • 5 tablespoons vegetable oil
  • 4 tablespoons cilantro leaves roughly chopped
  • ½ coconut grated (approximately 1-2 cups)
  • ½ cup coconut milk

Masala Gravy

  • 1 onion sliced
  • 4 cloves garlic finely chopped
  • 28 ounces whole canned tomatoes quartered
  • 1 teaspoon turmeric powder
  • 2 teaspoons chili powder
  • 1 teaspoon garam masala powder
  • seeds of 4 green cardamom pods
  • 4 tablespoons vegetable oil
  • 1 cup water
  • 1 pinch sea salt
US Customary - Metric

Instructions

Masala Gravy

  • In the sauce pan, saute the onion, tomatoes, and garlic in the oil over medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy, about 10 minutes.
  • Add half the water and simmer for 5 minutes. Add the rest of the water and spices and stir. Simmer for 5 more minutes, stirring.
  • Turn off the heat and remove the pan. Cool slightly and puree with the immersion blender.

Chicken

  • Make a spicy paste by mixing the curry powder and chili powder with a little water. Set aside.
  • In the skillet, saute the onion in the vegetable oil until translucent, then add the garlic, ginger, and chilis and stir over medium heat for 5 minutes.
  • Add the curry and chili powder paste and stir in, cooking for about 30 seconds.
  • Add the chicken pieces and stir until the chicken is sealed well on all sides.
  • Add half the masala gravy, coconut, and coconut milk and simmer for 20 minutes, stirring constantly. Stir in the remaining masala gravy at the end.
  • Add the finely chopped cilantro leaves and cook for one more minute.
  • Serve with whole cilantro leaves sprinkled on top and naan.

Nutrition

Calories: 563kcal | Carbohydrates: 21g | Protein: 28g | Fat: 43g | Saturated Fat: 34g | Cholesterol: 73mg | Sodium: 472mg | Potassium: 1119mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1100IU | Vitamin C: 58mg | Calcium: 110mg | Iron: 5mg