Name: Sri Lankan Chicken Curry
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 (6 ounce) boneless skinless chicken breasts; 0.25 cup Madras curry powder; 2 tablespoons white vinegar; 1 tablespoon salt, or to taste; 1 teaspoon ground black pepper; 1 teaspoon tamarind juice; 2 tablespoons coconut oil; 1 red onion, sliced; 4 green chile peppers, halved lengthwise; 12 curry leaves; 8 green cardamom pods; 6 whole cloves; 1 (2 inch) cinnamon stick, broken in half; 1 teaspoon fresh ginger root, crushed; 3 cloves garlic, minced; 0.5 cup water; 1.5 tablespoons tomato paste; 3 tablespoons roasted Madras curry powder; 0.5 (14 ounce) can coconut milk

Ingredients

Instructions

Step 1

Cut chicken into bite-sized pieces. Combine 1/4 cup curry powder, vinegar, salt, black pepper, and tamarind juice in a glass or ceramic bowl. Add chicken; toss to coat.
Step 2

Heat coconut oil in a wok or skillet over medium heat. Add sliced onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and ginger; cook until onion softened and turned translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in garlic; cook 1 minute more.
Step 3

Add chicken mixture, water, and tomato paste; stir and simmer until chicken is cooked through, about 10 minutes. Add 3 tablespoons roasted curry powder; stir until evenly dispersed.
Step 4

Gradually stir in coconut milk; simmer 2 to 3 minutes. (Do not overheat or coconut milk may curdle.)

Enjoy your meal!