Sri Lankan Chicken Curry

Instructions

1. Clean and wash the chicken pieces. Marinate with salt, turmeric powder, and vinegar. Set aside for 15-20 minutes.
2. Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
3. Add curry leaves, cinnamon, and cardamom. Sauté for 30 seconds until fragrant.
4. Add chopped onions and sauté until golden brown. Add ginger and garlic, cook for another minute.
5. Add the chopped tomatoes and green chilies. Cook until tomatoes are soft and mushy.
6. Add the roasted curry powder and chili powder. Mix well and cook for 2 minutes.
7. Add the marinated chicken pieces. Stir well to coat with the spice mixture.
8. Cook for 5-7 minutes, stirring occasionally, until the chicken changes color.
9. Add 1 cup of water, cover, and simmer for 15-20 minutes until chicken is tender.
10. Reduce heat to low and add thick coconut milk. Stir gently and simmer for 5 minutes (do not boil).
11. Adjust salt if needed. Garnish with fresh curry leaves and serve hot with rice or roti.