Wonderful chicken dish, full of flavour, but not too hot. There is more to curry than heat !!! Being a Sri Lankan dish it of course uses coconut milk. The vinegar gives a pleasant edge to the dish. Very easy to cook, when time is short only one hour, start to finish.

Ingredients

4 serv.

chicken, 1 1/2-inch pieces↗2 lbs
butter↗2 ounces
large onion, chopped↗1
garlic cloves, chopped↗3
salt↗1 teaspoon
medium tomatoes, diced↗3
curry powder↗1 teaspoon
chili powder↗1⁄4 teaspoon
turmeric powder↗1⁄4 teaspoon
green cardamom pods, split open↗3
cloves↗2
inches cinnamon sticks, broken up3
white vinegar↗1 tablespoon
chicken stock, made with a cube↗1⁄3 cup
coconut milk↗1⁄2 cup

Step-by-step instructions

1
Melt the butter in a pot and fry the onions till soft.
2
Add the garlic and chicken pieces brown lightly while stirring.
3
Add all of the other ingedients down to the coconut milk. Bring to a boil and add the coconut milk. Cover with a lid.
4
Reduce the heat and slow simmer till the chicken is cooked.
5
N.B. for a thicker sauce simmer uncover for the last few minutes of cooking.

Source: food.com

Original recipe ↗

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