Tasty Sri Lankan Chicken Curry

Wash and cut

• 500g chicken (thighs and drumsticks) into the desired size. Then add
• 1 teaspoon chilli powder
• ½ a teaspoon of Turmeric powder
• 2 teaspoons of Essence of Ceylon Roasted curry powder
• 1 teaspoons salt
• 2 teaspoon of Lemon juice

Mix well and leave to marinate about 30 minutes.

Heat 3 tablespoons of oil in a pan. Then add

• 3 cardamom pods bruised
• 3 Cloves
• 1 small piece of cinnamon stick
• 1 teaspoon of Cumin seeds
• ¼ teaspoon of Fenugreek
• 1 tablespoon of chopped garlic
• 1 tablespoons of chopped fresh ginger.
• 1 onion – finely sliced
• 2 cm piece of lemon grass
• 1 small piece of Pandan leaf (optional)
• 1 sprig of curry leaves and stir well, Fry for 1 minute

Add marinated chicken pieces and mix well. Turn the heat down and with a lid on cook the chicken for about 10 minutes. Stir occasionally. Open the lid and then add

• 1 Tomato – roughly chopped or 1 tablespoon of Tamarind paste
• Cook for 5 minutes and then
• 1 cup of coconut milk, Stir and cook for about 10 minutes or until the gravy is thick.

Goes well with boiled Basmati rice or crusty bread

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