Sri Lankan Coconut Chicken Curry

Ingredients

• Vegetable oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 inch piece, grated)
• Curry powder (2 tablespoons)
• Turmeric powder (1 teaspoon)
• Cinnamon stick (1)
• Cardamom pods (3, crushed)
• Cloves (3)
• Chili powder (1 teaspoon (adjust to taste))
• Salt (1 teaspoon (adjust to taste))
• Coconut milk (1 can (14 oz))
• Chicken thighs or breasts (1.5 lbs, cut into bite-sized pieces)
• Curry leaves (10-12 leaves)
• Lime juice (2 tablespoons)
• Fresh cilantro (for garnish)

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the minced garlic, grated ginger, curry powder, turmeric powder, cinnamon stick, crushed cardamom pods, cloves, chili powder, and salt. Sauté for another 2 minutes until fragrant.
4. Add the chicken pieces to the pan, stirring to coat with the spice mixture. Cook until browned on all sides, about 5-6 minutes.
5. Pour in the coconut milk and add the curry leaves, mixing well to combine all ingredients.
6. Cover the pan and reduce heat to low, allowing the curry to simmer for 30 minutes, or until the chicken is cooked through and tender.
7. Remove the lid and stir in the lime juice, adjusting seasoning if needed.
8. Garnish with fresh cilantro and serve hot with steamed rice or roti.