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Recipe Name: Ceylonese Chicken Difficulty: Easy
Source: Mom Serving Size: 6
Ethnicity: American Comments:
Base: Chicken  
Course: Entree
Preparation Time: 0-10 Minutes

6 Each(s) Chicken Legs
1 Each(s) Large Onion
1 Each(s) Stick of cinnamon
4 Each(s) Bay Leaves
1 Each(s) Medium Size Tomato
1 Pinch(s) Salt
1 Each(s) Cayenne (or red pepper) powder to taste
1 Cup(s) Yogurt
1 Teaspoon(s) Lemon Juice
Saute onion in 1T olive oil; add bay leaves and cinnamon; rub salt and cayenne powder into the chicken legs and put in pan and brown, then cover and slowly cook for 1/2 hour; add cut up tomato and yogurt. Allow to simmer another 20 minutes. Serve with rice or another vegetable. Before removing the chicken from the pan add 1 teaspoon of lemon juice.


For a slightly less fatty recipe I sometimes use boneless skinless thighs. Breasts could be used but it is a different flavor.

Following the original recipe results in curdled yogurt. To get a smoother yogurt sauce, I mix the yogurt with a tablespoon of flour and heat it slowly while stirring until it is almost boiling (or sometimes I use the microwave with the yogurt in a Pyrex measuring cup with multiple 30 second nukes, stirring between each one). The tomatoes are thrown in as in the original recipe for the last 20 minutes. After the 20 minutes are up, I lower the heat until the tomato and chicken juice stops boiling. At this point I stir in the yogurt mixing it in well to get a nice smooth sauce. Turn off the heat and add the lemon juice.

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