Chicken Curry

Not complicated, clever or fancy in any way. But a highly aromatic, earthy, typically Sri Lankan curry: darker than you'd perhaps expect, hot as hades but somehow something that sits between India and Asia, curry-wise...

Ingredients

• 650g chicken breast, cubed
• 1 stick lemon grass, finely chopped
• Handful of curry leaves
• ½ onion, sliced
• 4 tbsp oil
• 1 broad green chili, chopped
• 2 tsp garlic and ginger paste
• 4 cloves
• 4 cardamom
• 4 pieces cassia
• 1 tsp powdered turmeric
• 1 tsp curry masala
• 1 tsp red chili powder
• 4 tsp roasted curry powder
• 2 tsp salt
• 2 tbsp white vinegar
• 2 cups water
• 225 ml coconut milk

In a frying pan, preferably a round-bottomed one, heat the oil over a medium to high heat then add the curry leaves, lemon grass, onion and green chili. Stir-fry to combine, then add the spices. Once these have mixed in, add the chicken and stir to coat with the spice and cook through. Add the vinegar and water then cover and cook on a low heat for 40 minutes so that the oil comes through. Uncover, then heat to reduce for 10 minutes. Add the coconut milk, reheat and then serve.