Sri Lankan chicken curry

This is alot of ingredients BUT quite easy to make.

Heat all the spices in a dry pan for 1-2 minutes until aromatic. Place in a grinder and grind to a fine powder Fry the oil in a large saucepan add the fresh curry leaves and fry for 1 minute. Then add the onions and cook for 4-5 minutes until lightly browned and soft.

Add the chicken pieces and cook for 5 minutes, stirring in the powder you have made eallier. Add cinnamon, cardamom, cloves, tomato paste and 250ml warm water, mix very well, then cover and cook on a low heat for 45 minutes, stirring occasionally.

Stir in the coconut milk, bring to the boil then reduce the heat and cook for a further 15 minutes stirring occasionally, add the sugar and taste for salt.

Serve with some steamed rice (add cardomon seeds to your rice while steaming)

Serves about 4 people. Add as much or as little chilli as you can stand. I like it hotter - but if you have guests that dont - use less.