Sri Lanka Chicken Curry

• lbs skinless chicken thighs↗3
• curry leaves↗10
• onions, diced↗2
• teaspoons garlic, crushed↗2
• teaspoons gingerroot, fresh grated2
• tablespoons oil2
• teaspoon chili powder↗1
• teaspoon ground cumin↗1
• teaspoon ground turmeric↗1
• tablespoon ground coriander↗1
• teaspoons paprika↗2
• teaspoon salt↗1⁄2
• tablespoons white vinegar↗2
• tomatoes, diced↗2
• cardamom pods, cracked open↗6
• slices lemon rind↗2
• cinnamon stick, small↗1
• cup coconut milk↗1⁄2

Step-by-step instructions

1. 1

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

2. 2

   Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.

3. 3

   Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.

4. 4

   Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.

5. 5

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

6. 6

   Stir through and thicken if necessary.

7. 7

   Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.

8. 8

   This dish freezes well.