One of the characteristics of Sri Lankan cuisine is the preference for freshly prepared curry powders rather than using pastes.
This is a really delicious Sri Lankan Easy Chicken curry that is simple enough to enjoy midweek.
To make curry powder, heat a small frying pan over medium heat. Add the spices listed under curry powder (not the chilli as yet) and toss or stir for 1-2 minutes or until fragrant. Remove from the heat and stir in the chilli.
Transfer this to a mini food processor (or use a nutri bullit or a spice grinder or a mortar and pestle) and grind to a fine powder. Don’ wash this out as you can use it for the onion paste that follows.
Process the onion, ginger, garlic and chilli in a food processor until finely chopped. Use a stick blender or blender if you do not have a food processor.
Heat the oil ghee in a large saucepan over a low heat. Add the onion mixture and cook, stirring frequently, for 4-5 minutes until aromatic and a little golden.
Add the curry powder as well as the turmeric and cardamon pods, cinnamon quill and curry leaves. Cook, stirring, for 3 minutes, then stir in vinegar.
Increase the heat to medium. Add the chicken and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes as well as 200ml of water and 1 teaspoon salt. Increase heat and bring to the boil. Reduce heat to low, cover with a lid, then cook for 20 minutes. Check if a little additional water is needed along the way.
Remove from the heat. Stir through the lime juice and adjust seasoning, to taste.
Divide curry among bowls and serve with your choice of the serving suggestions listed.
Notes
If your spices are already ground, still toast them off in a dry frying pan to start for best depth of flavour and best results for this curry.