This chicken curry is a staple for a traditional Sri Lankan meal. Make sure you reduce the liquid down slowly to soften the meat, but maintain enough sauce (known as "hodi") - which is great for mopping up with bread or rice.

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Serves: 6

Storage: Keeps refrigerated for up to one week

Difficulty and time: Easy, 1.5 hours

Ingredients

• 1 kg chicken drumsticks (skin optional)
• 1 onion, finely chopped
• 4 garlic gloves, minced
• 1/2 inch garlic, minced
• 2 tablespoons vinegar
• 1/2 tablespoon turmeric
• 1 cinnamon stick
• 1/2 tablespoon raw curry powder
• 1 tablespoon roasted curry powder
• fresh red chilli (to desired spice level), sliced
• 1 tablespoon red chilli powder
• 1 can coconut cream
• 1 sprig curry leaves
• 3 crushed cardamom pods
• Salt and pepper to taste

Method:

1. Fry onion, ginger, cinnamon, curry leaves and cardamom in large saucepan over medium heat, until onion is golden and softened.
2. Add chicken pieces and vinegar, and fry until chicken is lightly seared.
3. Dissolve raw curry powder in a little water, and add to chicken, with turmeric, chilli powder, chilli, salt and pepper and stir to combine
4. Add half coconut cream, with a half a cup of water (add more water if chicken is not submerged).
5. Bring to the boil, then reduce to medium heat and simmer for 40-50 minutes. Cook until pools of oil simmer at the surface and chicken is tender.
6. At the last 5 minutes, add the remaining coconut cream, salt, pepper (to taste), and roasted curry powder (for colour). Do not cover once adding the coconut milk.

Serve with rice and curry of your choice. Enjoy!