Sri Lankan Chicken Curry

Ingredients

• 3 (6 ounce) boneless, skinless chicken breasts

• 2 tablespoons white vinegar

• 1 teaspoon tamarind juice (Optional)

• ¼ cup Madras curry powder

• 1 tablespoon salt, or to taste

• 1 teaspoon ground black pepper

• 2 tablespoons coconut oil

• 1 red onion, sliced

• 4 green chile peppers, halved lengthwise

• 8 green cardamom pods

• 6 whole cloves

• 12 curry leaves

• 1 teaspoon fresh ginger root, crushed

• 1 (2 inch) cinnamon stick, broken in half

• 3 cloves garlic, minced

• ½ cup water

• 1 ½ tablespoons tomato paste

• 3 tablespoons roasted Madras curry powder

• ½ (14 ounce) can coconut milk

Instructions

1. Cut the chicken into small, bite-sized chunks. In a bowl, mix together vinegar, tamarind juice, 1/4 cup of curry powder, salt, and pepper. Add the chicken to the mixture and toss until fully coated.

2. Heat coconut oil in a wok or large frying pan over medium heat. Add the sliced onion, green chilies, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick. Cook for about 5 minutes, until the onion softens and becomes translucent. Lower the heat to medium-low and cook for another 15 to 20 minutes, stirring frequently, until the onion is deeply caramelized and tender. Stir in garlic and cook for an additional minute.

3. Add the marinated chicken, water, and tomato paste to the pan. Stir, then let it simmer for 10 minutes or until the chicken is fully cooked. Sprinkle in roasted curry powder and mix well.

4. Slowly pour in the coconut milk and allow it to simmer for 2 to 3 minutes. Be careful not to overheat to avoid curdling the coconut milk.

Notes from the Editor

Roasted curry powder and tamarind juice can be found at specialty spice shops or purchased online. If you can't find curry leaves, you can substitute with two bay leaves instead.

To prepare your own roasted curry powder, heat 3 tablespoons of curry powder in a dry skillet over medium heat. Stir constantly until fragrant and slightly browned, then remove from heat and transfer the spice to a bowl to cool.

Nutritional Information (per serving)