Sri Lankan Chicken Curry

Ingredients

• 3 pounds chicken pieces
• 3 tablespoons lemon juice
• 6 cloves garlic & 1 inch ginger root, crushed together
• 2 teaspoons salt
• 1 tablespoon black pepper
• 1 tablespoon Sri Lankan curry powder
• ½ tablespoon cayenne pepper
• 4 cardamoms
• 2 cloves
• 8 curry leaves
• 1 inch cinnamon stick
• 1 medium onion, sliced
• 3 tablespoons vegetable oil
• ½ can tomato paste or tomato sauce
• 1 cup chicken stock or water
• 1 cup thick coconut milk or fresh milk
• ½ teaspoon turmeric powder
• 1 piece of lemon grass (optional)

Instructions

1. 1
   Wash chicken pieces and drain thoroughly.
2. 2
   Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper.
3. 3
   Coat the chicken pieces well with the spices and set aside for about 30 minutes.
4. 4
   Heat the oil in a saucepan and fry curry leaves for a minute or so.
5. 5
   Add onions and fry until soft.
6. 6
   Add the chicken pieces and stir until chicken colors.
7. 7
   Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
8. 8
   Add tomato paste (or tomato sauce) and stir until all pieces are well coated.
9. 9
   Add chicken stock or water & stir. Cover with a lid and allow the chicken to cook on slow heat for 20 to 30 minutes.
10. 10
    Add the thick coconut milk and bring to a simmer, leaving uncovered. If the curry is too dry, add a little more stock. Salt to taste.