Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on February 06, 2025, 01:41 PM
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Chicken Ceylon. Very hot. Coconut milk powder (976bar) is best, imo. I use the Grace brand (Asda). 2 tbsp mixed with 1 tbsp white sugar and fresh single cream. A little water. Epic. Rik's base.
(https://i.ibb.co/pkmRmnn/DSC-0188.jpg) (https://ibb.co/FdP0Pnn)
(https://i.ibb.co/BVs9xYBR/DSC-0202.jpg) (https://ibb.co/gMgxpcJC)
A much less hot version with MDB base and chopped pistachio nuts gives a sublimely aromatic Balti chicken (Aphrodisiac).
Rob
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Chicken Ceylon. Very hot. Coconut milk powder (976bar) is best, imo.
Now that is interesting, Rob — way back in my 20's, Chicken Ceylon was one of my favourite curries, until I discovered that it had coconut in it, at which point I lost all interest (I loathe coconut, as indeed I loathe nuts in general). But until I discovered that it contained coconut, I could not (or did not) detect its presence at all. But once I knew that chicken Ceylon contained coconut, it leapt out at me. Until today, when I now learn that it may have contained nothing more than coconut milk, of which I have no dislike whatsoever. Ah well, only 50 years of potential chicken-Ceylon-eating wasted :smile:
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** Phil.
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Sounds familiar in a way Phil. In the past I found that coconut block, powder, etc., was often hard to notice in a hot curry, unless lots was used. The milk flour works a treat. Makes a lovely smooth paste bursting with flavour. I do like coconut though. The paste tastes like the inside of a Bounty, but a lot sweeter and creamy. Yummy!
Rob