Chicken Ceylon OMG Sensational Curry
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- Опубликовано: 16 окт 2024
- Chicken Ceylon is a sweet and hot dish. This British Indian restaurant curry will send tremors of delight throughout your household when you cook and master this. Alex will take you through the process of making a British Indian Restaurant style version of this popular and favourite curry. Great with Prawns, Chicken or Lamb. Serves 1. Scale up slightly for 2
CHICKEN TIKKA • Restaurant Flavour CHI...
INDIAN RESTAURANT CURRY BASE • Indian Restaurant Base...
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Ingredients for Recipe
Base Gravy 300ml approx
Veg Oil
1/4 Tsp Black pepper (Optional, I didn't use)
Small Piece Cinnamon
3 Cracked Cardamom Pods
1 Tbsp Mango Chutney
1 Tbsp Garlic Paste
3 Tbsp Tomato Paste (Puree with water, I recommend Cirio brand)
1 Tsp Dried Methi Leaves
1 Tsp Hot Chilli Powder (Or the heat to your liking)
1 Tbsp Al's Mix powder (Or Rajah mild Madras Curry Powder)
1/4 Salt
2 Tbsp Coconut Milk Powder
3 Tbsp Coconut Milk
8 - 10 Chicken Tikka Pieces
Fresh Coriander to Garnish
Slice Lemon Garnish
#Al's Kitchen #curry #bir #indian #restaurant
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Al isn’t lying when he says this is sensational. Made it on Saturday night it was off the charts.
You've upset my local restaurant owner, i used to buy 3 curries a week. Haven't had a takeaway since i discovered your channel. As good as any restaurant i've ever been to.
Hi Al ,
Been watching your channel for a few years now and have to say your recipes are fantastic to cook , my family and friends love them , Thanks ,
I will be one of your first fans to purchase the book when you are ready ? I can then throw away the 20 odd bits of paper I have with your ingredients listed on them .
I purchased the high sided pan from Maroo on Saturday and will be trying the Ceylon next weekend .
Keep up the good work .
Thanks
Just made this. All al's currys are spot on but this is at the top of the pile for me. I love this in a restaurant but the one I made at home tonight is (perhaps) the best I've ever had anywhere. I'd recommend you all to make this one. Bravo Al.
These videos are therapeutic, especially during these mad times. A good curry is always a morale boost!
Couldn't get coconut powder. What can I use instead. Was thinking about creamed coconut and some milk powder
Had this again this eve. Al’s recipe, Misty Ricardo’s base gravy and Alex Wilkie’s chicken tika. AKA, the holy trinity! 👌👌
Merry Christmas Big Al. The Ceylon looks fantastic will definitely be making that. Thanks for all the content this year.
Same to you mate
@@AlsKitchen where did you get the deep pan from please?
@@markgriffiths5616 it says in description
Thanks a million..we are in rural Australia, not a lot to do, curry cooking gives us a hobby & reminds us of home..!! Cheers m8 Steve xx
The new pan looks great! My wife is buying me a new pan for Christmas. Can't wait. I love Ceylon curries, chicken or king prawn. Will try this.
Ordered one of these from my local take-away. Manager gave me 50% off. I asked him why...he replied 'Coz we got a Ceyl-On'
Very funny
😂 Ceyl-on, I love it!
🤣🤣🤣
If you don’t have children what you just said was a crime.... unbelievable dad joke ✌️
I hope he was polite and didn't use any phall language
This is fabulous Al! Incredible curry I love the mix of spices you’ve used and your setup is ideal for this, also love the way you’ve presented this!! I’ve joined for more, you have an awesome channel... 😍✌🏻🍛😋😎
Made this tonight and it was delicious and although I had never tried this dish before I am now sold on it, THX
Made this last night. The only thing I did different was to quarter two small potatoes and half cook them in the base gravy first,
then added them to the sauce with the pre-cooked chicken tikka to soften up for the last 5mins. Honestly Al, tasted incredible!
Can't wait to try this with lamb. Should I make any changes to the recipe to cater for lamb?
I have just made this and it’s amazing gone on the favourite list. Nice one Al
just about to cook this again, one of my faves now. quick tip - I pour the coconut milk in one of those ice cube trays and freeze it, works fine
Al I'm absolutely loving your BIR curries and your channel. You've finally solved the mysteries of how us curry-lovers haven't been able recreate our favourite dishes. Love to see you make some breads and more side dishes. Get writing that book! Have a great christmas and a spicy 2021!
Thank you so much 😊
Sorry Al but I just had to make a further comment on this fabulous Ceylon Curry which I made 3 days ago! The last half of it has sat in my fridge until today maturing! I thought that to my taste it needed just a half teaspoon of Mr Naga pickle. Wow, just that transformed it from a fabulous Curry into something - just out of this World! I do not think that any restaurant let alone takeaway could equal it - thanks Al!
My first curry was a ceylon. I bought it because it was described as fairly hot on the menu. Had the shower head in my mouth for half an hour afterwards. Curries were deadly back in the late 70's but I loved them. Will definitely try this one. Cheers Al.
Evening Al,
Made this for evening meal today. Yet again, another sensational dish. So different to all the other dishes I have made before and yet similar ingredients. Doesn't make sense how they all taste different. I did make an addition to it, cherry tomatoes, which were so nice when you bit into them.
We look forward to trying even more of your recipes.
Followed your recipe and it was a success, absolutely delicious 😀
I love you dish..your cooking is wonderful..thank you my friend
Thank you so much
Cooked this for last nights supper it was delicious, another winner from Al
Hi Al, I'm planning to make this next week, what are you views on letting it cool and then freezing it for a later date? Cheers Gaz
Looks amazing Al,will try it out for the family this weekend, have a good Christmas
have made this for the first time today. stunning
That looks so delicious have made lots of your curries and your base gravy and your mixed curry powder is the best ever thank you for all the lovely vidieos. Open up a resturant you would be brilliant. At the beginning you did say only garlic but when you added it you said ginger and garlic, if I cannot get coconut powder can I use milk or blocked, do not have any shops near us they are miles away that do certain spices I live in New Forest. I hope you and your family had a great christmas and happy new year
Took your advice and got an aluminium cooking pot (kadai, I think). You were bang-on right, mate. Even spread of heat, caramelisation around the edges. Whole new level. Many thanks
kadai is cast iron me thinks
@@39LFC Yeah, methinks I got the name wrong - it's defo aluminium and the difference from my steel wok which I used to use is amazing - lot easier to clean as well. Cheers for the tip, mate.
That's my next curry recipe sorted and yet another one of Al's! No doubt it'll be top drawer just as all the others have been. Keep "em coming Big Al, love your channel! Merry Christmas!👍
Awesome..cooking it right now....never stop this show..I will be lost..lol
Well Al. What can we say.
Love Ceylon, but the restaurants have started to suddenly make it toooo hot. Now I’ve tried this it’s stunning.
I’ve got this, your chasni and the Arachi murchi. In the freezer waiting for my Sisters and a couple of friends Saturday can’t wait... ❤️
Looking forward to trying this. Probably next week as I am doing your red Thai curry which is a real favourite with us tonight.
Thanks Al. I really just enjoy watching you cook the recipes. Maybe I should get myself together and learn this in the New Year. Happy Christmas!
That looks delicious big al...merry Christmas mate and looking forward to your next video
Nadolig Llawen (Merry Christmas). Can't wait to try this one .. might have a go Sunday. Got the aluminium pan on my santa wish list 🤞🤞. Love watching, trying and eating your curries!! Thank you.
Hi Al, I first tasted a Ceylon curry takeaway, about 20 year ago, as a change to a regular Vindaloo and I always remembered it being very similar in heat. Well I gave your recipe a go and I was very delighted with it. I also used your 1st base gravy and Dan Toombs' mix powder (sorry haven't got your one yet).
I also used left over prawns and will be certainly be making this again.
Have a great Christmas Al and I look forward to seeing you next year.
Davy
Happy Christmas Al... I’m loving your curries and finally getting that BIR flavour I’ve been seeking forever. I’m a British bloke living in Canada and curries here really aren’t the same... so cheers mate.. stay safe and keep up the great videos
Hi, I have been watching a few (most) of your videos and decided to have a go myself. I decided to make your base gravy 2 and then a madras. I wish I had found your channel sooner! No more eating just take away or adding a basic curry sauce for home made curry for me! Great videos and great inspiration - much needed in these difficult times! Thank you for sharing! Cheers
your good man, cook curries a lot myself, your inspiring.
Mate thank you for all your vids! I’m absolutely loving the Pathia it’s got to be my favourite!
Have a great Christmas Al
made this with pre cooked squid tentacles instead of chicken and it turned out sublime, without a doubt the best curry to come from my kitchen 👌
Al it's 4 in 4 (Doopiaza, Korma, Pathia & today this! This was bloody wonderbar. Think it's taken a slim lead out front for now but we're going to up the heat a little tomorrow so will let you know how we get on. You sir are a gem.
I’v made your base gravy and a couple of your curries now mate and they are superb!
Is there any way you can show us how to make home made naan in a standard kitchen?
Looks amazing. Ceylon is always my go to
Thanks Al, look forward to trying this out! Quick question, can the coconut milk be substituted for coconut milk made from mixing coconut powder with warm water?
This is better than a take away absolutely top draw love the banter while you cooking Al cooked this last night for my daughter and husband who have been waiting to come round for an Indian for so long they thought we had bought it form take away.
Hello Al. We cooked this last night and it’s now our favourite curry. The chicken tikka in it has transformed our curry cooking now. One question, we ordered the pan from to he link through Amazon but it’s less than half the size of yours. What are the dimensions of your pan please. Width and depth. Many thanks. Lee.
Good evening Al I make your curries regularly and sometimes I tweek to my preference . Tonight I made the Ceylon I have made it before and nice , but Tonight it was outstanding and iam a tough critick with curries. Your Base and everything as your recipe except a squirt of lemon and some coriander which I like and it was AMAZING . ps Curries are best with base all day long
Thanks Al from Taiwan. Definitely going to be making this one during the holidays! Have a great Christmas and keep the vids coming.
Hope you enjoy
Hi al,I will make this,maybe before Christmas or just after,it looks great,have a very good Christmas and new year.
Can I cook these curries on an induction hob or does it have to be gas?
Not tried this one yet, but will definitely get round to it. My favourite is the Chicken Chasni just now, but all of your recipes are amazing. Was wondering if you could pop a link for the cast iron balti cooking bowls as I'm having trouble sourcing them, cheers
I’m going to make this !! I haven’t made this one yet ! But your Madras goes down so well in my house !! X
Happy Christmas Al... wishing you a happy 2021.. you are a superstar mate! Cheers and great videos coming...
Instead of the coconut powder and "light" coconut milk l made this with the solids only from full fat coconut milk (the solids and liquid seperate in the can) and it was fantastic. Threw in a few green chillies too.
Really good stuff mate! Looks delicious
Looking good. Can you use cream instead of coconut milk? Also what burner is that please?
Hi Al. Just discovered your channel - absolutely fantastic, love your teaching style and range of curries. working my way through your menu. Fav so far is the chicken pathia. My daughter loves your Korma (and slowly introducing my g.son to it). Chicken Ceylon tonight. keep up your great work. any chance you could teach nan bread / keema nan please?
Lovely stuff, you said earlier it's only garlic paste but when you put it in the pan you said ginger and garlic, sir. I've made your base gravy's and curries and they are great. thanks.
Happy Christmas Al .love your mix powder that looks lovely but a bit small lol.keep them coming 2021
Only just discovered your page. Already made base gravy 2, garlic chilli chicken, and korma last night. I'd used curry secret book before but these recipes are a new level. Going to try this next week 👍 also I found creamed coconut block was great substitute for the milk powder
Thanks again for a great recipe. Wanted to post a pic of a batch of Ceylons, Pathias, Chicken Tikka Masalas, Chasnis and Achari Murch's that I'm taking to the local fire station to say thanks for hard work!
Are you a member of the Secret Curry Club on Facebook? I'm a moderator on there and people share pics.
@@AlsKitchen just sent request to join.
Another triumph!!! These are amazing!! ❤️
looks fanstastic can smell it from here going to cook this thanks Al
Wonderful recipe it’ll be my next 👌🏽😊 thank you and a merry Christmas to you 👌🏽🎅🏾🥂
Made this last night! wow what a mind blowing taste cheers Al another great banger😀😀
Mate your curry's always look so good can't wait for new stuff and i got one of the new pans thanks Al
Made this tonight, it's absolutely delicious. I only had plain chicken but on the case for making a batch of tika.
Made it and was not disappointed. Lives up to the hype.
However I reckon next time I make it I'm gonna customise it and cut out the mango chutney for some mango name or sugar as I was tasting as I was going and it was vem better before.
It might have been the chutney I was using but the vinegar simply cut through it more than the sweetness and it wasn't as much to my taste.
Cause I'm super sensitive to vinegar in foods but oddly I dont mind it on chips.
Merry Christmas Al from North Carolina will definitely cook this at the weekend!
Happy holidays!
Happy Christmas ya bindipper, great channel, thank you. Best wishes for the new year
So bloody happy to see you back 👍 Loved this video. Normally make curry in my pressure cooker yet when I see your stainless steel pan it's more fun!
Legend! Hadn’t seen you in a while. Glad you’re back. Love your vids mate
Been back since last March. Thanks for watching😊
@@AlsKitchen oops my bad. I’ve got some catching up to do!
Can you freeze these curries Al and do they taste as good. Also best way to reheat please. Love all your videos thanks Al
Yes, absolutely
Hi BIG Al :-) I have never made a Ceylon before and tried this. I would probably say that it is up there with the best curry that I have ever had! Having spent years in India, the statement comes with high praise indeed. I will be making this many, many more times. Have a great Xmas.
Cool, thanks. Greatly appreciated.
Hey Big Al! Just made this for me and the missus....absolutely banging!
Nice one Al, I’ll be making this one very soon, looks yummy!
Al, really glad you're back. Going to make this tonight. Your videos are my secret weapon! My family are always demanding "my" (your!) Curries. Have a merry low key Christmas.
Thanks for all the recipes Al, This looks Great cooking it right now! Cheers From another Al
Thanks for watching
Made it and loved it mate x Big thanks from another Big Al, down in deep dark Kent.
Thanks Alex
Nice video Al curry looks lovely. Erdinger is also a lovely beer mate. Have a good Christmas and New year 😊
Another winner mate. Did this one this weekend and it was amazing. I toned it down with a milder chilli but the flavours more than made up for the lack of heat. Loved it, what do you suggest for my next one?
Garlic Chilli Chicken. even without the chilli its amazing
Absolutely class vid never herd of this one mate and been watchin ya videos since you started defo gonna try this top man 👍
gonna try this one soon, love it at the local restaurant, yours looks great tooo
Brilliant tutorial as always... Merry Christmas
Just cooked that tonight *with tikka - amazing dish 😋 👌
As ever.... thanks mate 👍
Happy New Year, Al ! Looking forward to your 2021 culinary BIR delights !! I'm curious - what's the name of the theme music you use for the videos?
Been waiting for this curry for awhile Al. Fantastic channel. I’ve been spreading the word. Cheers for this year and happy Christmas to you and all.
PS when’s the book coming out ?
Yet again another amazing curry. Cheers 🍺
Looks fantastic, I'll be making this on sunday big Al. Merry Christmas 🎅🎄🍛
Next on the list. Tried the other fellas and love it, but that looks amazing. Nice one “Big” Al!!! 😉👏👏
Hi Al, Have you got a link for your new pan Please, I'm a big fan and tried most of your curries so keep it up Al & Take care
Thank you Al, just made this and it was fantastic. A real nan bread curry. Cheers Min.
Looks good Al, not sure about the pan though as it doesn't seem to encourage maillard (caramalisation) on the edges which is key for depth of flavour. The pan looks more suited to traditional dishes which take over an hour.
Not got round to making this one yet, but my favourite is the Chicken Chasni just now, although all your recipe's are fantastic. Was looking for the link to purchase a cast iron balti dishes that you have cooked with before. Thanks
Hi Al, this looks awesome! Was the chicken tikka pre cooked?
Cooked the Chicken Ceylon tonight but with normal chicken not tikka. It’s absolutely superb. I admit I added a splash of lemon juice for a little extra tartness but the mix of chilli, sweetness, coconut and lemon is fantastic. I’m hooked now it’s even better than your chicken chilli garlic. Keep up the great recipes Al 👍
Wonderful!
Well well well......... this was the first curry I ever had in an Indian restaurant. 1978 .
Hi Al, I always order chicken ceylon at local and now will try yours.
Do you have any plans for curry without base gravy?
Cheers
Andy
I will be adding this to my recipe book.
Hi al I’m doing a chasni tonight for 3 how do I go about ingredients as in quantity,do I keep it the same for 1 or do I increase on certain/ all things