Ingredients

• 1 kg. chicken pieces; I remove the skin (but it is your choice) and as many bits of fat from the chicken as I can.

• 1 1/2 tbsp. oil

• 1 tsp. mustard seeds

• 4-5 curry leaves

• 3 cardamoms* (large, black/brown ones)

• 2 inch piece cinnamon stick*

• 1 stick of lemon grass (if you don't have it, use peel of 1/2 lemon or lime

• 2 medium onions (300 gm), peeled and finely chopped

• 2 medium tomatoes, chopped or equivalent amount of tinned tomatoes

• 2-3 cloves of garlic, peeled and crushed

• 1 inch piece of ginger, peeled and grated

• 2 tsp. coriander powder*

• 1 level tsp. turmeric powder*

• 1 tsp. chilli powder* (adjust to taste)

• 1 tsp. fennel powder*

• 2 tsp. sweet paprika powder* for colour (optional)

• 2 tsp. salt, adjust to taste

• 2 tbsp. malt vinegar

• 1 1/2 cup coconut milk, unsweetened

• * You can use Srilankan curry powder instead of these ingredients.

Instructions

1. Wash and drain chicken pieces.

2. Heat oil in a heavy pan and add mustard seeds, cardamoms, cinnamon, curry leaves and allow seeds to splutter.

3. Add onion ginger and garlic and fry until browned.

4. Add all spices, salt and vinegar and stir for a few seconds.

5. Add chicken and stir until well sealed and covered in spices.

6. Add tomatoes and lemon grass and cook on medium heat, covered, until chicken is tender.

7. Add coconut milk and adjust seasoning.

8. Let it rest for a few minutes and then spoon off excessive fat from the top, if necessary.

9. Serve with Boiled Rice.

Notes

• You can garnish with chopped coriander leaves.