Ceylon Hut - Chicken Vindaloo

Updated: Apr 30, 2020

Growing up I have vivid memories of family restaurant dinners at Ceylon Hut Curry Restaurant.  We never used to dine out very much when I was young but when we did it was invariably at the Ceylon Hut.  It had dated 60s décor, odds and ends chairs, a dodgy location (Bank Street, off Hindley Street in Adelaide) but the best curries that my curry connoisseur family had ever eaten. 

At the time that we used to frequent the Ceylon Hut it was owned by John and Nayleen Rupert, and had been handed down through their family since it was purchased by Nayleen’s great grandfather in 1962.  When John and Nayleen decided to retire around 1999 the hard decision was made to close the doors to the restaurant.  To their regular customers, who were more like friends than clients, John and Nayleen gifted a handmade recipe book of their most popular curries. 

For over a decade my family have been loyally making curries from this book.  Most special occasions, even Christmases, have been celebrated with a Ceylon Hut curry feast at one time or another!  I have decided to pass on their culinary legacy through my blog so that you too may enjoy the tantalising aroma and taste of days gone by at Ceylon Hut Curry Restaurant. 

A personal favourite of mine is their Chicken Vindaloo, so that is where I shall start.


1/4 cup oil 1 onion, chopped 2 tomatoes, chopped 1/2 cup parsley, chopped 3 curry leaves 1 tsp fresh garlic 1 tsp fresh ginger 4 whole cloves, smashed 1 tsp fenugreek seeds 10cm dried lemon grass 1 kg chicken thigh, skin on 3 tbs Ceylon Hut Curry Powder, roasted 1 tsp chilli powder 1/2 tsp turmeric 1 tsp cinnamon powder 1 tbs Worcestershire sauce 1/2 cup tomato paste 1/2 tsp poppy seeds 4 cardamom pods, smashed 1/2 tsp salt 3 beef stock cubes 3 cups water chopped green chillies to taste


In a large saucepan, heat oil, fry onion, tomato, parsley, curry leaves, garlic, ginger, cloves, fenugreek seeds and lemon grass until fenugreek seeds begin to pop. 

Add chicken pieces and toss around for 5 minutes, coating well. 

Add curry powder, chilli powder, turmeric, cinnamon, worcestershire sauce, tomato paste, poppy seeds, cardamom pods, salt, stock cubes and water. 

Cook slowly until chicken is tender, at least 1 hour.  Sprinkle fresh chillies on top if desired. 

Serves 4.

Sandra xo

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