Sri Lankan Chicken Curry

INGREDIENTS
4 people

1 organic chicken
3 tablespoons roasted curry powder
1 teaspoon chili powder
2 tablespoons light vinegar
2 onions, diced
4 cloves crushed garlic
5 cm finely chopped fresh ginger
3 fresh tomatoes, coarsely diced
8-10 curry leaves
5 cm of panang leaves
1/2 stalk fresh lemongrass
5 cardamom pods
5 whole cloves
5 cm real Ceylon cinnamon stick
250 ml coconut milk
oil for frying
salt

HOW TO DO IT

Cut the chicken into eight pieces with bones.
Marinate the chicken for 30 minutes with roasted curry powder, chili powder, a little salt & vinegar.
In a heavy-bottomed pot, sauté the onion, garlic and ginger in a little oil. Add the curry leaves, lemongrass, cardamom, cloves, cinnamon stick, pandan leaves and the chicken pieces and sauté for 4-5 minutes.
Add the tomatoes, season with salt, and add water to almost cover and let the dish simmer until the chicken is tender and the sauce is rich and spicy, about 30 minutes.
Add coconut milk and simmer for another 5 minutes.
Season with salt and serve.

Serve with rice or bread and possibly. beetroot curry , dhal and seeni sambol