Sri Lankan Chicken Curry

Serves 2

Mix the marinade ingredients and then coat the chicken pieces with the mixture. Set aside in the refrigerator for at least an hour.

Heat the oil in a large pan. Add the chopped onions, ginger, garlic and the curry leaves. Gently fry until the onions start to turn golden in color.

Lightly crush the whole spices using a mortar-pestle and add to the onions. Stir fry for a few seconds. Then add the red chili powder and curry powder and gently fry for another minute.

Now add the marinated chicken pieces and mix well for 5 minutes until they are well covered with the marinade and sealed. Add the chopped tomato, stir well and cover with a lid. Cook the chicken on medium-low heat for at least 15 minutes in its own juices. The chicken will let out enough water for the mixture not to run dry as long as the heat isn’t too high.

Once chicken is almost done, add the coconut milk. Give it a gentle stir and continue cooking for 5 more minutes, or until the chicken is very tender and curry sauce is reduced to your liking.

Garnish with fresh coriander leaves.

We served it with pilau rice.