Sri Lankan Coconut Chicken Curry

Ingredients

• Fresh cilantro - For garnish
• Lime juice - 1 tablespoon
• Curry leaves - 10 leaves
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Chili powder - 1 teaspoon (adjust to taste)
• Cloves - 2
• Cardamom pods - 2
• Cinnamon - 1-inch stick
• Turmeric powder - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Coconut milk - 1 can (400 ml)
• Chicken - 500 grams, boneless and skinless, cut into pieces

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic, grated ginger, curry powder, turmeric powder, cinnamon stick, cardamom pods, cloves, chili powder, and salt. Stir well to combine.
4. Add the chicken pieces to the pan and cook until they are browned on all sides.
5. Pour in the coconut milk and curry leaves. Stir well to combine.
6. Cover the pan and simmer for 30 minutes, or until the chicken is cooked through and tender.
7. Stir in the lime juice and adjust the seasoning if needed.
8. Garnish with fresh cilantro and serve hot with steamed rice or roti.