Most people of the UK are now familiar with Indian dishes. And a majority of us enjoy these dishes. But the point is, how many of us actually cook those dishes at home?
Cooking Chicken Ceylon: Was Worth a Try!
I am not a person who likes to “cook”. But I made an exception after tasting Chicken Ceylon once. The medium spice Indian cuisine dish made my taste-buds dance in happiness (well, that would be a weird thing to imagine), but I guess you get the idea. So, there I was, leafing through tutorials and recipe instructions so I could find a way to make Chicken Ceylon. And on an odd (or I would say, rather eventful) Saturday, I finally mustered the courage to do that!
Well, gathering the ingredients was another adventure, I am hardly familiar with Indian spices. So I had to spend a while for shopping the ingredients. But that could never beat the thrill of cooking an Indian dish for the first time.
At first, I grinded some yellow mustard seeds, cumin seeds, cardamom pods, cloves, coriander seeds and some peppercorn and hot chilli powder. I guess this is what they call the “curry powder”.
Then, I prepared the tomatoes as they instructed in the tutorials and left those to boil, peeled the skin and then threw those in a blended (I should have been careful and not try to peel the skin when those were not cold).
Then I blended the garlic, chillies, onion, ginger, lemon juice and some water and blended those into a tangy-spicy paste. My lesson from the blending process is I should not have been so worried about adding some water to make the paste thick.
Then I threw some yellow mustard seeds, cumin seeds, coriander seeds and some cardamom pods to preheated oil in a deep pan and cooked until the seeds popped (that was kind of scary). Then added the onion paste and some star anise. Then I lowered the level of heat, stirred and cooked for a while and then I removed the star anise.
Then I added those blended tomatoes to the pan and stirred thoroughly. Then I sprinkled the “curry powder” I grinded at first and cooked the preparation covered.
Then I added coconut milk and curry leaves and mixed everything thoroughly for a while in low heat. Then I added the chicken pieces and cooked it with lid on. I should have added more water! If only I knew it then!
Well, when the chicken was done (I mean I thought it was), I added chopped coriander to that as garnish and kept it warm.
Desi Indian Dining Club: Ordering Chicken Ceylon is Easy Now!
Since I live near in Howe Green CM2, it is really easy for me to order Indian cuisine dishes. Because Desi Indian Dining Club of Moulsham Street, Chelmsford CM2 offers really tasteful Indian cuisine dishes. Along with the incredible Chicken Ceylon (that I often order), they also offer many tasteful Indian dishes. I specially recommend to check the Chef’s Special dishes in the menu of Desi Indian Dining Club. They have 5 star hygiene rating, so, you don’t have to worry about the hygiene safety of the food.
This restaurant and takeaway service serves in Writtle CM1, Great Baddow CM2, Sandon CM2, Broomfield CM1, Howe Green CM2 and Margaretting CM1. So, you are just a click away from some sumptuous Indian cuisine dinner if you live in these areas.