Chicken Ceylon with Massalla Gravy

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“This is posted in response to a request. Spicy with a little heat! You may substitute beef for the chicken for Beef Ceylon!”
1hr 15mins

Ingredients Nutrition


  1. Make a paste of the curry powder and chilli powder with a little water.
  2. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
  3. Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
  4. Add the chicken pieces and seal well on all sides.
  5. Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
  6. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
  7. Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
  8. Serve with the whole coriander leaves sprinkled over the top (if using).
  9. Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).
  10. Add half the water and simmer for 5 minutes then add the rest of the water and spices.
  11. Stir in well and simmer for 5 more minutes.
  12. Keep stirring regularly throughout cooking.
  13. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
  14. Enjoy!

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