Sri Lankan Chicken Curry
500g chicken breasts, cut into 1” chunks
1 tomato, chopped
2 green chilies, slit lengthwise
1 red pepper, chopped
10 curry leaves
2 inch piece of curry rampe leaves, chopped
1 small red onion, chopped
1/4 tsp turmeric
1/2 tsp pepper
1 tsp chili powder
1 tsp roasted curry powder
1 tsp salt
4 cloves garlic, finely chopped
1 inch ginger, sliced
3 cardamom pods
1 cup water
1 1/2 cups thick coconut milk
1. Cut up the chicen and place in saucepan with onion, tomato, red pepper, chilies, curry leaves, rampe, turmeric, pepper, chili powder, curry powder, and salt.
2. Use a mortar and pestle to grind up the garlic, ginger, cardamom, mace, and cloves into a paste. Add this to the chicken.
3. Add water and put the saucepan on to boil, covered. After 6 minutes when the water has reduced, add the coconut milk and stir. Cook at a simmer for another 10 minutes, stirring occasionally. Add a squeeze of lime and take off heat.