This is a spicy chicken recipe from Sri Lanka.Here chicken is stir fried with banana peppers or capsicum.
200g chicken
3 tblspoons lemon juice
salt to taste
1 tblspoons curry powder
1 cup thick coconut milk or fresh milk
Wash chicken pieces and drain thoroughly.
Combine lemon juice, crushed garlic/ginger, salt, black pepper, curry powder,turmeric and chilly
Coat the chicken pieces well with the spices and set aside for about 1/2 hour to marinate.
Heat the oil in a saucepan
Fry curry leaves for a minute or so
Add onions and fry until soft.
Add the chicken pieces and stir until chicken turn into golden brown
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed
Add tomato paste and stir until all pieces are well cooked & become a paste.
Add 1 Cup or water & stir.
Cover with a lid and allow the chicken to cook on slow heat for 20 -30 minutes.
Add the thick coconut milk and bring to a simmer without covering
If the curry is to dry add a little more water (optional)
Taste and adjust salt.
Serve hot (Good with Ghee rice)
