A simple Sri Lankan-style chicken curry

This is a gentle, fragrant curry. Adjust the chili to your taste.

You will need

• 700 g chicken thigh pieces
• 2 tablespoons roasted curry blend, divided
• 1 teaspoon roasted chili powder, or to taste
• 1 large onion, sliced; 3 garlic cloves; a thumb of ginger, chopped
• 1 cinnamon quill, 3 cloves, a handful of curry leaves, 1 small pandan leaf
• 400 ml coconut milk, 2 tablespoons oil, salt and lime juice

Method

• Toss the chicken with 1 tablespoon of the blend and salt. Rest for 20 minutes.
• Heat the oil. Fry the cinnamon, cloves, curry leaves and pandan for 30 seconds.
• Add the onion and cook until soft. Stir in garlic, ginger, the remaining blend and the chili.
• Add the chicken and 100 ml water. Simmer covered for 15 minutes.
• Pour in the coconut milk and simmer 10 to 15 minutes until the chicken is cooked through.
• Finish with lime juice and serve with rice.