Curry chicken (Sri Lankan)

Description:
recipe of my friend Lalani...recorded by me

Ingredients:
2 kampung chickens – cut into pieces
black pepper – freshly ground
garam massala – 2 full table spoons
cinnamon – a pinch
cardamom – 3 ground cardamoms
ground clove (powder)
salt to taste
fresh ginger – sliced or chopped

After mixing the ingredients, put the chicken pieces in a bowl and add the spice mix, knead it thoroughly into the chicken. Cover the bowl and set aside for at least half an hour (do not put in fridge).

For curry:
8 shallots – cut finely
2 pandan leaves – crushed and cut into pieces of about 5cm length
Lemon grass (sereh) – cut stalk into 10 cm long pieces and crushed
Green chilies – cut into thin slices
Chilly powder – 2 tablespoons
Assam – mix tamarind with water and squeeze till you get a brown juicy substance
Coconut milk (about 100ml)

Directions:
Fry the shallots with the pandan leaves, lemon grass and green chilies in some oil for a few minutes until glazed, add the chilly powder, stir well until chilly powder fried (you can smell it).
Now add the marinated chicken, stir well to make sure all the pieces have been fried and are mixed well with the other ingredients. Cover and lower the fire.
When chicken is cooked well add some assam (tamarind water – or use lime juice – or tomato if you prefer thicker gravy) and a bit of boiled water (how much depends on how you like your gravy).
Add some salt to taste and add some coconut milk (about 100ml or depending on your taste more or less and can be omitted as well).

Let the mixture simmer for about 20 mins and then it’s ready to serve!

Serve with rice or bread.