A flavorful and aromatic chicken curry inspired by Sri Lankan cuisine, perfect for a hearty meal.
Heat some oil in a large saucepan over medium heat.
Ensure the oil is hot enough to release the aroma of the curry leaves.
Add the curry leaves and fry until they become aromatic.
Fresh curry leaves give a more vibrant flavor.
Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are soft and translucent.
Stir frequently to prevent the garlic from burning.
Mix in the chili powder, cumin, turmeric, coriander, paprika, salt, and vinegar. Stir well to combine.
Toast the spices slightly to enhance their flavors.
Add the chicken pieces and stir to coat them evenly with the spice mixture.
Ensure all chicken pieces are well coated for even flavor.
Add the tomatoes, cardamom pods, lemon rind, and cinnamon stick. Stir and cover the saucepan.
Covering the saucepan helps retain the moisture and flavors.
Lower the heat and let it simmer for 40 minutes, stirring occasionally.
Avoid adding water; the chicken and tomatoes will release enough juices.
Pour in the coconut milk and stir to combine. Let it cook for another 5 minutes.
Do not boil after adding coconut milk to prevent curdling.
Serve the curry hot with steamed rice or flatbreads.
Garnish with fresh cilantro for added color and flavor.
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