Ingredients
1.5 kg chicken Thighs/breasts
a few curry leaves
A few Pandan leaves( rampe)
3 green chillies
2 medium tomatoes
3 tbsp oil
2 tsp oil to fry onions
1 Onion
1" piece of ginger
3 pips of garlic
2 tsp raw curry powder (Sri Lanka)
1 ½ tsp garam masala
¼ tsp turmeric powder
1 tbsp vinegar/tamarind paste
1 tsp black pepper powder
3 tsp chili flakes - I used Paprika instead
Salt to taste
Method
I minced the garlic, ginger and onion in the food processor and kept aside till needed.
Wash and skin chicken and cut into smaller pieces. slice green chillies, cut tomatoes into pieces.
In a large frying pan, heat 3 tbsp oil on high heat add in chicken. Fry stirring now and then for 5 minutes. Then cover and cook until half cooked. Once water has been released uncover and let the water evaporate and cook for further 5 minutes.
In the mean time. Heat 2 tsp oil in a separate pan. Add minced onion mixture. Fry until fragrant. then add in the curry powder slightly roast it.
After most of the water has evaporated from the chicken, reduce the heat and add fried minced onion mix, add in green chillies, curry leaves, Pandan (rampe), tomatoes, black pepper powder, turmeric powder, garam masala, vinegar and mix well until all the pieces of chicken are coated with it. Cover and cook on medium/low heat until chicken is fully done while stirring. If all the liquid has evaporated, add a little water to make a semi dry curry. I kept a little bit of gravy as that is how we like it!!
You can add about 1/4 cup thick coconut milk towards the end if you like.
NB. Add spices according to your taste.
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