Sri Lanka Chicken Curry

A smooth tasting chicken curry , full of flavor and not too hot, a great hit with family and friends - who always come back for more.

Steps

Heat oil in large saucepan and fry curry leaves until they start to turn colour.

Add onions , ginger and garlic , cook on medium heat until soft.

Add all the spices , salt and vinegar and stir well.

Add the chicken and stir to coat meat.

Add whole spices and the tomatoes , stir and cover.

Simmer , stirring occasionally for 40 minutes.

Add the coconut milk or even a small amount of cream if coconut milk is not available.

Stir through and thicken if necessary.

Serve with rice.

The curry can always be made hotter by serving sambal olek for those who like their curry hotter.

This dish freezes well.

Ingredients

skinless chicken thighs, curry leaves, onions, garlic, gingerroot, oil, chili powder, ground cumin, ground turmeric, ground coriander, paprika, salt, white vinegar, tomatoes, cardamom pods, lemon rind, cinnamon stick, coconut milk