Homemade Sri Lankan Pepper Chicken Curry recipe

(Total time approx. 60mins)
INGREDIENTS (makes 6 servings)

MEAT:
400g chicken

VEGETABLES:
1/2 onion
4 garlic cloves
2 ginger

SPICES:
1. 2tsp mustard
2. 2tsp white or black ground pepper
3. 1tsp coriander powder
4. 1/2tsp turmeric powder
5. 1 tsp salt
6. 1 tsp lemon juice
7. 2 cloves
8. 2 cardamon
9. 1 cinnamon stick
10. 4 curry leaves
11. 1 pandan leaf (rampe)
12. 1 lemon grass (sera)

OTHER
200-300 ml coconut milk
2-3 tsps oil (coconut / olive / vegetable)
1-2tsp salt

GARNISH (OPTIONAL)
1/2 chopped red or green chilli and/or chilli powder

PREPARATION (~20-25mins):
* Wash and cut the chicken into small sizes, place in a medium-sized bowl
* Grind pepper, mustard, garlic and ginger, mix well, add to the meat and let it marinate for 10-15mins
* Lightly crush cardamon and cloves, set aside
* Cut onions, set aside

COOKING METHOD (~35mins):
In a pan, heat the oil on high, add the onions, curry leaves, panda leaf (ramp), lemon grass (sera) and fry for about 2-3 minutes
Add chicken, all spices and salt. Cook on high until meat starts to brown on one side
Add the coconut milk and cook on high heat until it starts to boil, about 8 minutes
Lower heat to simmer and cook until tender, about 15 minutes
Garnish with chopped red/green chillies and/or sprinkle with chilli powder