Sri Lankan Chicken Curry

Ingredients:

• 3 tablespoons coconut oil

• 1/2 yellow onion diced

• 4 garlic cloves minced

• 1-inch ginger root minced

• 7 curry leaves or 2 bay leaves

• 2 1/2 tablespoons Sri Lankan curry powder

• 1 cinnamon stick

• 2 teaspoons salt

• 1 teaspoon cayenne pepper

• 1 tablespoon paprika

• 2 pounds chicken legs or boneless skinless chicken thighs cut into bite sized pieces

• 2 serrano papers thinly sliced

• 3 roma tomatoes chopped

• 2 teaspoons compliant brown sugar

• 2 teaspoons rice vinegar

• 1/2 cup canned coconut milk

• 1/2 cup water

Utensils:

• dutch oven or large heavy bottom pot with lid

• knife

• cutting board

• wooden spatula

Instructions:

1. prepare ingredients

2. get a pot over medium heat and add 3 tbsp of coconut oil

3. add 1/2 diced yellow onion to the pot

4. add 4 minced garlic cloves to the pot

5. add 1-inch of minced ginger to the pot and sauce until softened

6. add 2 1/2 tbsp of Sri Lankan chili powder to the pot

7. add 1 tsp of cayenne pepper to the pot

8. add 1 tbsp of paprika to the pot

9. add 1 cinnamon stick to the pot

10. add 7 curry leaves to the pot and sauce for 2-5 minutes until fragrant

11. add 2 lbs of chicken to the pot

12. add 2 tsp of salt to the pot

13. add 2 sliced Serrano peppers to the pot

14. add 3 chopped roma tomatoes to the pot

15. add 2 tsp of compliant brown sugar to the pot and mix together until combined

16. turn the heat up to medium-high and cook for 10 minutes, stirring frequently to make sure the chicken is evenly cooked and the spices don't burn

17. add 1/2 cup of coconut milk to the pot

18. add 1/2 cup of water to the pot

19. add 2 tsp of rice vinegar to the pot and stir together until combined

20. bring to a boil then lower to a simmer, cover with a lid, and cook for 20 minutes, stirring occasionally

21. once this time has elapsed, remove the lid and continue simmer for 20-30 minutes until the curry has thickened to your liking then remove from heat

22. remove the curry leaves and cinnamon stick and discard

When you're ready for serving, serve the curry over rice or vegetables and garnish with herbs if you desire.