Please enjoy this recipe courtesy of local author and creator of Skiz’s Original Curry Powder, S.H. Fernando Jr. On May 5th, he was sampling this delicious recipe at our store!
From Rice & Curry: Sri Lankan Home Cooking (Hippocrene Books, 2011) By S.H. Fernando Jr.
whole fryer (or parts), chopped
3 tbsp. roasted curry powder
1-2 tsp. cayenne pepper
1 tsp. apple cider vinegar
2 tbsp. oil
1 large onion, chopped
4 cloves garlic, sliced
2-inch (5 cm) piece ginger, sliced
1 sprig curry leaves
2-inch (5 cm) stalk lemon grass
1-inch (2.5 cm) stick cinnamon
1 cup (250 ml) coconut milk
salt to taste
2 tsp. tomato paste
Wash and clean chicken, removing most fat.
Place chicken in bowl with curry powder, cayenne, and vinegar. Mix well with hands and set aside for 30 minutes. NOTE: marinate the chicken overnight for optimum results.
In a large pot, heat oil. Once hot, add onions, garlic, ginger, curry leaves, lemon grass, cardamoms, cloves, and cinnamon. Fry until onions are golden brown.
Add chicken pieces one by one, stirring occasionally until chicken is browned.
Add a little water to the bowl that contained chicken and slosh around to catch any remaining marinade and add to pot.
Stir in coconut milk and salt and bring to a boil.
Reduce heat, cover and simmer for about 20 minutes.
Stir in tomato paste and simmer for additional 10 minutes.