Topic: Chicken Ceylon

[Kashmiri Bob]

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.





A much less hot version with MDB base and chopped pistachio nuts gives a sublimely aromatic Balti chicken (Aphrodisiac).

Rob

[Peripatetic Phil]

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 
--
** Phil.

[Kashmiri Bob]

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