Curry Recipes Online Curry Recipes Online




Pages: Pages 1 ... 4 5 6 7 8 ... 11

Author Topic: CA's Chicken Ceylon  (read 199,784 times)

0 Members and 1 Guest are viewing this topic.

Offline thewhiterabbit

  • Chef
  • *
  • Posts: 6
Re: CA's Chicken Ceylon
« Reply #50 on: August 21, 2012, 02:21 PM »
Just wanted to say a quick thanks to Cory for this recipe. I tried it on Sunday night and it was awesome...extremely tasty - I'd have been happy to pay for it in a restaurant! In fact, it was so good my dear other half said "you can stop experimenting now...just make this from now on".
Logged

Offline Cory Ander

  • Genius Curry Master
  • **********
  • Posts: 3,656
Re: CA's Chicken Ceylon
« Reply #51 on: August 21, 2012, 04:43 PM »
Quote from: thewhiterabbit on August 21, 2012, 02:21 PM
Just wanted to say a quick thanks to Cory for this recipe. I tried it on Sunday night and it was awesome...extremely tasty - I'd have been happy to pay for it in a restaurant! In fact, it was so good my dear other half said "you can stop experimenting now...just make this from now on".

Glad you and your wife liked it TWR  8)
Logged

Offline goncalo

  • Elite Curry Master
  • *******
  • Posts: 1,058
Re: CA's Chicken Ceylon
« Reply #52 on: March 02, 2013, 04:10 PM »
My girlfriend's brother-in-law  came over for lunch, so I made this dish. We had a taste half-way in and the heat level was quite strong (eventhough I used slightly less chili than the recipe calls for and I deseeded the fresh chillies), so we were both a tiny bit preparing for a major kick in our throats, but with an extra tbsp of lemon juice and another tsp of sugar, the level of heat was controlled and right up our street.

Fantastic first curry using CA's base sauce for the first time. Thanks for the recipe CA! :)
Logged

Offline lawness

  • Junior Chef
  • *
  • Posts: 1
Re: CA's Chicken Ceylon
« Reply #53 on: April 15, 2013, 02:43 PM »
I made this on Saturday with CA's base and mixes (but not the spiced oil).

I'm quite new to this but this is definitely the best curry I've ever made. Thank you for the recipe! I have printed out a few more of CA's recipes to try - looking forward to them!

Just one comment. I found that, although this was delicious, the flavour hit all at one time (rather than experiencing different flavours in stages eg sweet, then spicy, then sour). Did anyone else find this?
Logged

Offline DavidTR

  • Junior Chef
  • *
  • Posts: 1
Re: CA's Chicken Ceylon
« Reply #54 on: October 04, 2013, 10:28 PM »
My first attempt at a BIR Ceylon...props & thanks to CA, great Ceylon as good as I have had at any BIR! Followed to the letter and glad I did!
Logged

Offline Jal-frenzy

  • Chef
  • *
  • Posts: 14
Re: CA's Chicken Ceylon
« Reply #55 on: November 27, 2013, 09:38 AM »
I've worked my way through a number of recipes on this forum and tried this one for the first time last night.

Never had a Ceylon before and loved the taste - for me I toned down the sugar as I don't have CA's sweet tooth! I only had the Taz base going used this.

My dish ended up with far less sauce, I think maybe because I reduced down the base a lot more as per the technique you see on many of the recipes on this site. I was slightly suprised as the Taz base has quite high oil content so thought reducing down too much would be less of an issue. Either way I loved this dish and next time I'll add more base and tweak as needed.

Suprised there are not more Ceylon recipes posted - maybe because it's close to other more popular dishes...

Thanks CA.
Logged

Offline davetroobleu

  • Junior Chef
  • *
  • Posts: 1
Re: CA's Chicken Ceylon
« Reply #56 on: March 09, 2014, 08:28 PM »
I tried making this tonight using shop bought curry masala, curry powder and tandoori masala (from my local Asian grocer) and it turned out great. Definitely the nicest curry I've ever made and wouldn't have seemed out of place in a restaurant.
Logged

Offline Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8,532
  • Location: Trezaise, Cornwall
Re: CA's Chicken Ceylon
« Reply #57 on: March 09, 2014, 09:28 PM »
Quote from: davetroobleu on March 09, 2014, 08:28 PM
I tried making this tonight using shop bought curry masala, curry powder and tandoori masala (from my local Asian grocer) and it turned out great. Definitely the nicest curry I've ever made and wouldn't have seemed out of place in a restaurant.

Were any of these branded blends, Dave, or were they blended by your local Asian grocer ?
** Phil.
Logged

Offline Mathmos_man

  • Chef
  • *
  • Posts: 20
Re: CA's Chicken Ceylon
« Reply #58 on: September 08, 2014, 12:56 AM »
Made this for the second time last weekend. A real hit, this is now the recipe of choice from the wife. It really was as good as any curry I've tasted from a BIR. Thanks CA !
Logged

Offline Onions

  • Elite Curry Master
  • Global Moderator
  • *****
  • Posts: 1,371
  • Location: London
Re: CA's Chicken Ceylon
« Reply #59 on: September 08, 2014, 12:12 PM »
Quote from: Secret Santa on September 30, 2010, 10:20 PM
Quote from: Fi5H on September 30, 2010, 10:14 PM
Quote from: Secret Santa on September 30, 2010, 09:06 PM
I'd recommend avoiding CA's curries because they are formula curries derived from Pat Chapmans' sorry efforts

you just cant leave him alone can you...


Yes, I apologise Fi5h. It is a bit of a cause celebre with me. I shouldn't pick on poor old Pat the way I do.

Consider my botty well and truly spanked.

:D though you were talking about CA :P
Logged
Pages: Pages 1 ... 4 5 6 7 8 ... 11
 

  ©2026 Curry Recipes