Sri Lankan Chicken Curry

Ingredients

• 1kg bone-in chicken pieces
• 2 1/2 tablespoons roasted Sri Lankan curry powder, divided
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon vinegar
• Salt, to taste
• 3 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1 cinnamon stick
• 15 fresh curry leaves
• 1 pandan leaf, knotted
• 1 large onion, sliced
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green chilies, slit lengthwise
• 1 tomato, chopped
• 1 (400ml) can coconut milk, thick and thin portions separated
• 1 teaspoon tamarind paste

Before you cook

• Combine the chicken with 1 1/2 tablespoons curry powder, the chili powder, turmeric, vinegar and salt in a bowl.
• Mix well and let it marinate for 20 minutes.
• Slice the onion and mince the garlic and ginger.
• Chop the tomato.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the mustard seeds and let them crackle for a few seconds.
3. Add the cinnamon stick, curry leaves and pandan leaf and fry for 30 seconds.
4. Add the onion and cook for 6 minutes until softened.
5. Stir in the garlic, ginger and green chilies and cook for 1 minute.
6. Add the tomato and cook for 4 minutes until it breaks down.
7. Add the marinated chicken and sear for 6 minutes, turning occasionally.
8. Sprinkle in the remaining 1 tablespoon curry powder and stir for 30 seconds.
9. Pour in the thin coconut milk until the chicken is mostly covered.
10. Bring to a simmer, cover, and cook for 20 minutes.
11. Stir in the thick coconut milk.
12. Simmer uncovered for 8 minutes until the gravy thickens slightly.
13. Stir in the tamarind paste and adjust the salt.
14. Rest for 5 minutes before serving with rice.