Sri Lankan Chicken Curry

Ingredients

• 2 to 3 tbsp coconut oil
• Half onion
• 4 garlic cloves, minced
• 1 inch ginger, minced
• 6 to 7 curry leaves or 2 bay leaves
• 2.5 tbsp roasted Sri Lankan curry powder
• 1 cinnamon stick
• Half tsp salt plus more
• 1 tsp cayenne or chilli powder (less for mild)
• 1 tbsp paprika
• 2 lb bone in chicken pieces
• 2 green chillies, split lengthways
• 3 roma tomatoes, cubed
• 2 tsp brown sugar
• 2 tsp apple cider vinegar
• Half cup coconut milk
• Half cup water

Method

1. Heat the oil, cook onion, garlic and ginger till soft.
2. Add curry powder, chilli, paprika, cinnamon, curry leaves. Cook a few minutes till fragrant.
3. Add chicken, green chilli, salt, tomatoes, 1 tsp sugar. Mix to coat. 10 minutes lid off, medium high, stirring.
4. Add coconut milk, water, vinegar. Boil.
5. Lower, lid on, simmer 15 to 20 minutes. Season, add the rest of the sugar if needed.
6. Too thin? Uncover and simmer 10 more minutes. Serve with rice or roti.

Notes

Coconut milk softens the heat, swap for water if you want it spicier.