Easy & authentic Sri Lankan Chicken Curry

another chicken recipe with a bit of effort but provides a mouthwatering return of flavors!
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Ceylon chicken curry
Ingredients
1 Kg chicken cut to your preferred bite size
red onion Sliced
3 Tablespoons of ginger/garlic paste
Few curry leaves
Small pandan leave
One large lemon grace roughly chopped
3 cloves
Small cinnamon stick
3 cardamom pods crushed
1 tablespoon of tamarind For sourness
1 tablespoon of white or coconut vinegar
2 Tablespoons of Sri Lankan roasted curry powder
3 Tablespoons of Sri Lankan curry powder
3 Tablespoons of chilli powder
½ Teaspoon Tumeric Powder
1- Tablespoon of cracked pepper
1- a cup of water
1 Tablespoon of coconut oil
Salt to your taste
Pre preparation
Add ginger garlic paste, dried spice powders, and vinegar to the chicken
Mix well, cove,r and refrigerated for a few hours, longer the better
slice the red onion
Preparation
Add coconut oil to a medium heated pan, curry leaves, and pandan leave, and the rest of the spices along with the onion, and cook until the onion is translucent
Add the maninated chickin
Mix well and cook for a few minutes on high heat
Add half a cup of the water
Cover and cook for 30 minutes on high heat
Open the lid and cook on low heat until the gravy is thickened enough

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