Sri Lankan Chicken Curry

3 tbsp oil
1 tsp mustard seed
1/2 tsp fenugreek
1 cup chopped onion
2 cloves garlic, crushed or chopped

2 cups water (or enough to cover meat)
6 chicken breasts (with bone) chopped into smaller sections (usually 1 breast = 3 pieces)
4 tbsp roasted curry powder (Sri Lankan)
Chili powder to taste
3 tsp salt (or to taste)
curry leaves (about 20, torn)
1 tbsp soy sauce

3 tbsp coconut milk powder
1/4 cup hot water
1 small tomato, sliced

Heat oil and fry spices until mustard seed is popping. Add onions and garlic, fry for about 1 minute.

Add water, chicken, and remaining spices/sauces. Bring to a boil and reduce to a simmer. Cover partially and cook for approximately one hour, allowing the liquid to boil down a bit (but don't let it get too low). Add more water if necessary (only a little).

Mix the coconut milk powder with the hot water to make a thick coconut cream. Add to the chicken. Add tomato. Allow to simmer until tomato has cooked down.

Adjust salt and spices as necessary until it is as you wish!

Makes 18 servings of 1 piece of chicken and gravy. Great when served with rice or roti, and with other vegetable curries.

Number of Servings: 18

Recipe submitted by SparkPeople user GIMBHA.