Sri lankan Spicy Chicken Coconut Curry

PREP TIME	SERVINGS	TOTAL TIME
20 mins	6 people	1Hr 20 mins

Ingredients:

3 Tablespoon Oil (recipe follows )

2 Medium Onions (chopped )

1 Inch piece ginger (peeled and finely chopped )

4 Clove Garlic (finely chopped )

2 Tablespoon Tomato paste

1 Tablespoon Curry Powder

1 Stick Cinnamon

1 Medium Red chillies (dried )

1 Teaspoon Salt (add more if you want)

1 Teaspoon Ground Black pepper (to taste)

1 Cup Coconut milk

1 Cup Chicken stock

4 Medium Tomatoes (seeded and chopped )

6 Piece Boneless, skinless chicken breasts (cut into 1-inch strips )

1 Teaspoon Lemon juice

3 Medium Mint leaves (for garnish)

1 Medium Lemon Grass (cut into 3 pieces)

Directions:

Step 1

Heat the oil in a large heavy-bottomed pot over medium-low heat.

Step 2

Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

Step 3

Add the tomato paste, curry powder, cinnamon stick, lemon grass and chillies and give it a good stir. Season with salt and pepper.

Step 4

Pour in the coconut milk and chicken stock and bring it back to a simmer, cook until the sauce has thickened, about 20 minutes.

Step 5

Add the tomatoes, chicken, and half the lemon juice, continue to simmer until the chicken is cooked through, about 10 to 15 minutes.

Step 6

Taste and adjust the seasoning with lemon juice, salt and pepper.

Step 7

Garnish with mint leaves just before you serve.