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Author Topic: Chicken Ceylon  (read 4,332 times)

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The discussion centers around a Chicken Ceylon recipe, with participants sharing their thoughts on its flavor and spice level. While one user notes that it has a slight kick, others appreciate its balance, with some suggesting ways to adjust the heat, such as adding Chilli Jam or Mr. Naga pickle. Overall, the community seems to agree that the recipe is well-received, though there are varying opinions on how to enhance its spiciness.

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Offline RubyDoo

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Chicken Ceylon
« on: January 12, 2013, 03:47 PM »
Been meaning to make this for a while. Used the CA recipe. Seems like you have to be so careful with the lemon juice though.

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Online Yousef

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Re: Chicken Ceylon
« Reply #1 on: January 12, 2013, 05:45 PM »
I like this, consistency looks excellent.
Reminds me of a madras sauce?

Is this spicy?

Great effort.
Stew
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Offline RubyDoo

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Re: Chicken Ceylon
« Reply #2 on: January 12, 2013, 05:52 PM »
Quote from: Admin on January 12, 2013, 05:45 PM
I like this, consistency looks excellent.
Reminds me of a madras sauce?

Is this spicy?

Great effort.
Stew

Has a slight kick to it. A little less than a Madras I would say. These days I seem to go shy on the chilli when doubling recipes and sometimes wish I had added a little extra. Note however he whole chilli for my benefit.m ;)
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Offline Salvador Dhali

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Re: Chicken Ceylon
« Reply #3 on: January 12, 2013, 06:41 PM »
Splendid stuff, RubyDoo.

I found it to be a beautifully balanced recipe, and although a little on the sweet side for this old chilli head, it's has become a firm favourite in my curry circle - and particularly liked by the ladies.
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Offline Naga

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Re: Chicken Ceylon
« Reply #4 on: January 13, 2013, 09:49 AM »
Quote from: RubyDoo on January 12, 2013, 05:52 PM...These days I seem to go shy on the chilli when doubling recipes and sometimes wish I had added a little extra...

I can happily recommend using Chilli Jam to add that extra kick quickly to a dish at the end of the cooking time. Just mix it in and serve. You can even split the dish for those who don't go for the chilli kick if you plate theirs first then add the jam to the pan for yourself.
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Offline RubyDoo

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Re: Chicken Ceylon
« Reply #5 on: January 13, 2013, 10:14 AM »
Quote from: Naga on January 13, 2013, 09:49 AM
Quote from: RubyDoo on January 12, 2013, 05:52 PM...These days I seem to go shy on the chilli when doubling recipes and sometimes wish I had added a little extra...

I can happily recommend using Chilli Jam to add that extra kick quickly to a dish at the end of the cooking time. Just mix it in and serve. You can even split the dish for those who don't go for the chilli kick if you plate theirs first then add the jam to the pan for yourself.

Or a touch of Mr. Naga pickle?  :P
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Offline Naga

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Re: Chicken Ceylon
« Reply #6 on: January 13, 2013, 10:37 AM »
Quote from: RubyDoo on January 13, 2013, 10:14 AMOr a touch of Mr. Naga pickle?  :P

Aye! Could be. I've never tried it for myself yet, but I must give it a go once my chilli jam supply is exhausted. :)
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Offline Salvador Dhali

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Re: Chicken Ceylon
« Reply #7 on: January 13, 2013, 10:40 AM »
Quote from: RubyDoo on January 13, 2013, 10:14 AM
Quote from: Naga on January 13, 2013, 09:49 AM
Quote from: RubyDoo on January 12, 2013, 05:52 PM...These days I seem to go shy on the chilli when doubling recipes and sometimes wish I had added a little extra...

Or a touch of Mr. Naga pickle?  :P

As one who worships regularly at the fiery altar of Mr Naga, this is one curry I wouldn't add it to, as it's such a well balanced recipe and Mr Naga has such a disctinctive (dominant) flavour and tends to transmogrify a dish.

Not suggesting that a Ceylon Naga wouldn't be unpleasant, mind. Just different! 
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