Ceylon chicken curry

Ingredients

The spice mix

•        2 tsp Sri Lankan roasted curry powder – Madras curry

•        1 1/2 tsp kashmiri chili powder

•        1 /2 tsp kasoor methi

•        1/2 tsp kosher salt – a bit less if you use regular table salt

Ceylon chicken curry

 3 tbsp  oil 

2 piece cinnamon

3 green cardamom

 10 curry leaves

1 tbsp garlic ginger paste

 2 green chilies 

200 gm Chicken   

3 tbsp coconut milk

1 tsp tamarind paste 

1 tsp brown sugar or jaggery (optional)

Method 

•        Heat the oil then add the whole garam masala,  stir in the garlic ginger paste and green chilies. 

•        Turn your heat to medium low and add your spice mix. 

Gently fry the spices in the oil, stirring constantly, for about 30 seconds. 

•        Add the chicken in an even layer and cover the pan. After about 5 minutes flip the chicken pieces, then pour 1 cup of hot water 

•        The chicken should take 8-12 minutes to cook it like tender. 

•        Once the chicken is done, stir in the coconut milk and tamarind paste. Simmer for one minute.

•        Serve with rice or Indian flatbread. Or both!