Sri Lankan Chicken Curry

My friend, who hails from Kerela, once made me the most amazing bone in chicken curry. I dream about it frequently. I spotted this Sri Lankan bone in curry and thought I'd give it a go and it's delicious. Not as good as hers - I think her chicken was slow cooked over hours or even overnight, but it scratched an itch!

Ingredients

Marinade

• 1kg bone-in chicken thigh/leg pieces

• 2.5 tbsp Sri Lankan roasted curry powder

• 1 tsp red chilli powder

• 1/2 tsp turmeric

• 1 tbsp white vinegar

• 2 tsp salt
  

Curry

• 3 tbsp oil

• 1 onion, chopped

• 1 tbsp garlic, minced

• 1 tbsp ginger, minced

• 2 curry leaves (or kaffir lime leaves)

• 2 green chilies, sliced

• 1 large (beef) tomato chopped

• 1/4 cup tomato passata or 1 tbsp tomato paste with 2 tbsp water

• 1 cup water

• 1/2 cup coconut milk

Ingredients

1. Combine the roasted curry powder, red chili powder, turmeric, salt and vinegar.

2. Add marinade and chicken to a bag/container and marinade for at least 30 minutes, ideally longer.

3. Heat the oil and saute the onions until they become translucent.

4. Add the ginger and garlic and fry for 2 minutes.

5. Add the chicken, green chilies and curry leaves and stir.

6. Fry for 2 minutes.

7. Add the chopped tomato and let it cook down.

8. Add the tomato passata/puree and a cup of water.

9. Let the curry come to a boil.

10. Reduce the heat to medium, cover and let it simmer for 30 minutes.

11. Add coconut milk and cook uncovered for further 10 minutes.