Ceylon Chicken Curry

Ingredients

• 400 g (14oz) Chicken thigh (Or breast, Boneless skinless, cut into medium bite-size pieces)
• 4 Shallot onion (Finely chopped)
• 2 Tomato (Vine ripen tomato, finely chopped)
• 2 tsp Tomato puree (Tomato puree/concentrate)
• 3 cloves Garlic (Paste or grated)
• 2 tsp Ginger (Paste or grated)
• 10 Curry leaves (Fresh or dried)
• 6 Green chilli (Cut into halves ( Adjust chilli amount according to your taste. ))
• 1/2 tsp Crushed chilli flakes (Optional, omit it if you prefer mild. )
• Handful Coriander
• 1 tbsp Lime juice (or tamarind juice)
• 6 pods Cardamom (green cardamom )
• 1 stick Cinnamon
• 150 ml Coconut milk (creamy coconut milk)
• 1 cup Water (about 230 ml, Add more water if needed)
• 1 1/2 tsp Salt (Add more or less according to your taste)
• 3 tbsp Vegetable oil
• 1 tbsp Curry powder (Sri Lankan curry powder/Indian curry powder/Madras curry powder)
• 1 tsp Kashmiri chilli powder (or paprika/chilli powder)
• 1/2 tsp Turmeric
• 1/2 tsp Black pepper

Instructions

1. 1

   First cut the chicken thigh into medium bite-size pieces and remove extra fats.

2. 2

   Heat the pan into medium heat, saute the curry leaves, cinnamon, and cardamom for few seconds and follow with the chopped shallots and saute until soft and translucent.

3. 3

   Next add the green chilli, garlic and ginger and stir for1-2 minutes, stir well until the onions become caramalized and light brown.

4. 4

   Then add the chopped tomatoes and tomato puree. Saute until the tomatoes become soft and oil starts to seperate with the sauce.

5. 5

   Now it's ready to add the spices, chilli powder, turmeric, curry powder, black pepper, and stir for few seconds.

6. 6

   Place the chicken in and combine well with everything and cook for 2-3 minutes with medium heat. Add a splash of water if needed. After stiring for 2-3 minutes pour the water and coconut milk in. Close the lid, simmer and cook for 8-10 minutes, stir occacionally.

7. 7

   Once the chicken is fully cooked and tender, turn off the heat and add green chilli and squeeze in lime juice. Sprinkle some chopped coriander.

8. 8

   Transfer to a serving plate and garnish with extra green chillies and coriander. Serve with plain rice or naan.