Chicken Ceylon

Chicken Ceylon (Fairly Hot)
Chicken Ceylon . .		Ingredients;
		4 Chicken breasts chopped into bite sized pieces Half Cup Curry Massalla Gravy 1 Onion finely chopped 2 Teaspoons Curry Powder 2 Teaspoon Chilli Powder 2 finely chopped Cayenne Chilli 4 cloves of crushed Garlic 2 inches root Ginger grated 5 Tablespoons Vegetable Oil 4 Tablespoons roughly chopped Coriander Leaves 1 tablespoon whole Coriander Leaves 1 Teaspoon Garam Masala Half a Coconut grated Half cup coconut milk
		Cooking Methods
		Make a paste of the Curry Powder and Chilli Powder with a little water. Fry the Onion until translucent in the Vegetable Oil, then add the Garlic, Ginger and Chilli and stir on a medium heat for 5 minutes. Add the Curry and Chilli Powder Paste and stir in and fry for a further 30 seconds. Add the Chicken pieces and seal on all sides. Add the Massalla Gravy, Coconut and Coconut Milk and simmer for a further 20 minutes until the meat is piping hot stirring constantly. If needed add more water to stop the curry getting too thick or dry. Add the finely chopped Coriander Leaves and cook for a further minute. Serve with whole Coriander Leaves sprinkled over the top.
		Serves 4