Marinate the chicken with the crushed cloves, the black cardamon pods, pepper, Paprika (or chili powder) and curry powder and let it sit for 30 minutes. Indian stores carry Sri LAnkan curry powder.
Remove all chicken fat, keep the bones and cut into 1-1.5 inch pieces. Chicken fat is not tasty but chicken bones add the flavor. Also keep the neck, the liver, the heart which adds to flavor
Heat the oil in the pan, add the onions, garlic, the Ceylon Cinnamon stick, turmeric, curry leaves and ginger. Sauté for 3-5 minutes on medium heat until the onions are golden brown.
Add the marinated chicken, ramp up the heat to high and brown the chicken stirring frequently. About 7 minutes. You want to seal in all the flavor into the chicken for that you need high heat.
Mix it well like this.
Add 1 cup of water and the tomato paste, mix well, cover and cook for thirty minutes on medium heat.
After 30 minutes add the 5.6 oz of coconut milk, salt to taste, turn the heat to low and let it simmer for 10 minutes. If you cook coconut milk on high heat it looses it's taste and ruins the dish.
Here is the final product. See the thin layer of oil on top? That means it's perfect. Yum Yum Yum. The curry sauce works so perfectly with white rice and a green vegetable.
Serve it up in a nice dish. Ceylon Cinnamon is mild but very fragrant and blends with other ingredients to create a creamy sophisticated curry with a cornucopia of taste sensations. Try it!
- 1 whole chicken (about 2.2 lbs)
- 1 Ceylon cinnamon stick (3 inch)
- 1 chopped onion
- 2 tablespoon vegetable oil
- 6 pieces curry leaves
- 3 cloves crushed
- 3 black cardamom pods
- 2 tablespoons tomato paste
- 1 teaspoon black pepper (crushed)
- 1/2 teaspoon turmeric
- 1 tablespoon paprika
- 1 tablespoon crushed garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon unroasted curry powder (Sri Lankan)
- 1 cup water
- 5.6 oz coconut milk
- 1 teaspoon finely chopped lemon grass
- 1 tablespoon lemon juice