Sri Lankan chicken curry

Ingredients

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• 3 pounds chicken or chicken pieces
• 3 tblspoons lemon juice
• 6 cloves garlic & 1 inch ginger root - crushed together
• 2 teaspoons salt
• 1 tblspoons black pepper
• 1 tblspoons Sri Lankan curry powder
• 1/2 tblspoons cayenne pepper powder
• 4 cardamoms
• 2 cloves
• 8 curry leaves
• 1 inch cinnamon
• 1 medium onion (sliced)
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste or sauce
• 1 cup thick coconut milk or fresh milk

How to make it

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• Wash chicken pieces and drain thoroughly.
• Combine lemon juice, crushed garlic/ginger, salt, black pepper, curry powder and Cayenne.
• Coat the chicken pieces well with the spices and set aside for about
• 1/2 hour.
• Heat the oil in a saucepan.
• Fry curry leaves for a minute or so.
• Add onions and fry until soft.
• Add the chicken pieces and stir until chicken colors.
• Add cinnamon, lemon grass, cardamom, cloves and stir until well
• mixed.
• Add tomato paste (or sauce) and stir until all pieces are well
• coated add 1 Cup chicken stock or water & stir.
• Cover with a lid and allow the chicken to cook on slow heat for 20 -30 minutes.
• Add the thick coconut milk and bring to a simmer
• without covering.
• If the curry is to dry add a little more stock
• Taste and adjust salt.