Sri Lankan Chicken Curry

prepPrepare tamarind juice: soak 1 tablespoon tamarind in 1/2 cup water for 5 minutes, squeeze out seeds and pulp
prepMince 4 garlic cloves (2 tablespoons)
prepSlice 2 green chillies
prepFinely slice 2 large onions
prepFinely slice 2 medium tomatoes
prepSlightly bruise 3–4 cardamom pods
700 g chicken parts	Marinate chicken 10–15 min			Add marinated chicken; combine 3–5 min	Cook uncovered 5 min to release juices	Add water & reserved marinade; simmer covered 10–15 min	Pour in coconut milk, season; simmer covered 15–25 min
1/4 cup / 60 ml tamarind juice
1 tablespoon chilli powder
1/2 teaspoon turmeric powder
1 tablespoon cumin powder
2 tablespoons coriander powder
Salt to season
4 tablespoons / 60 ml oil	Temper oil, curry leaves, pandan, cardamom, cinnamon 2–3 min	Add ginger, garlic, onions; cook 3 min until translucent	Add tomatoes & green chillies; cook until soft
A sprig of curry leaves
2-inch pandan leaf (optional)
1-inch cinnamon
3–4 cardamom pods, slightly bruised
2 tablespoons ground ginger
4 cloves garlic, minced (2 tablespoons)
2 large onions, finely sliced
2 green chillies, sliced
2 medium tomatoes, finely sliced
1/2 cup / 120 ml water
1 cup / 240 ml thick coconut milk

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