INGREDIENTS:
2–3 chicken breasts, in bite-size pieces
2 tbsp ghee (or oil)
¼ tsp fenugreek seeds
10 curry leaves
2 large onions, chopped
4–5 garlic cloves, chopped
2 tsp grated fresh ginger
1 tsp ground turmeric
1 tsp chili powder
1 tbsp ground coriander
1 tbsp ground cumin
¼ tsp ground fennel
2 tsp paprika
2 tsp salt
2 tbsp vinegar
400 g chopped tomatoes
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemongrass or 2 slices lemon rind
1 cup thick coconut milk
INSTRUCTIONS:
1. Heat the ghee in a large pan, and fry fenugreek and curry leaves until they start to brown.
2. Add onions, garlic and ginger. Fry gently until onions are quite soft and golden.
3. Add turmeric, chili, coriander, cumin, fennel, paprika, salt and vinegar. Stir well.
4. Add chicken, and stir over medium heat until chicken is thoroughly coated in spices.
5. Add tomatoes, whole spices and lemon grass. Add chopped vegetables (if you’d like to add some). Cook, covered, over low heat for 40–50 minutes.
6. Add coconut milk. Taste and add more salt and a squeeze of lemon juice if required. Do not cover after adding coconut milk.
7. Serve with rice.
From: http://www.geniuskitchen.com/recipe/sri-lankan-chicken-curry-kukul-mas-curry-268510
