Thank you Aedy for bringing this one to Arford Books.
Mix
- 1kg chicken, jointed or pieces preferably bone-in
- 2.5tsp Sri Lancan roasted curry powder
- 1tsp cayenne pepper or red chilli powder
- 0.5tsp turmeric
- 2tsp salt
- 1tbs white wine venegar
Marinate for 30 minutes
- 3tbs oil
- 1 onion, chopped
Saute until translucent. Add
- 1tbs minced garlic
- 1tbs minced ginger
Saute for another two minutes. Add your marinated chicken plus
- 2 sprigs curry leaves
- 2 green chillies sliced
Stir and fry for two minutes. Add
- 1 large roma/beef tomato chopped
Let it cook down. Add
- 80ml tomato passata/sauce/puree OR 1tbs tomato paste with 2 tbs water
- 250ml water
Let it come to the boil then cover and simmer for 30 minutes. Add
- 80ml coconut milk
Simmer uncovered for 10 minutes. Adjust the seasonings and serve with rice, naan or roti.