Ingredients

• 1 kg chicken breast
• 1 chopped onion
• 2 tsp olive oil
• 5-6 pieces of curry leaves
• 1 1/2 tsp chilli powder
• 1 tsp mustard seeds
• 3 tsp tomato sauce
• 3 cloves crushed garlic
• 1/2 tsp of crushed ginger
• 1 tsp chilli flakes
• 1 tsp curry powder
• 2 tsp salt
• 1 tsp sugar
• 3 cloves
• 3 cardamon cloves
• 1 stick of cinnamon
• 1 cup water
• 2 cups of coconut milk

Method

Heat oil in a pan add garlic curry leaves and ginger fry them until colour changes then add the chopped onion fry them until golden brown. Add chicken, spices and water. Cook for 20 minutes. Add coconut milk add extra salt, if needed.

OR

EGGPLANT CURRY FROM SRI LANKA

Ingredients

• 2 tiny eggplants cut in sm. strips and fried
• 1/8 tsp. mustard powder
• 1/8 tsp. cayenne pepper
• Salt, pepper to taste
• 2 tbsp. vinegar (1/4 tsp. lime juice may be substituted)
• 1 pip garlic (piece of 1 clove)
• 1/8 tsp. cumin seed
• 1 or 2 whole curry leaves
• 1 peeled tomato

Method

If using tiny, fresh eggplant, do not peel. If using a larger, older eggplant, then remove peel before cutting. Cut in strips and French fry. Drain, and put in a serving dish and set aside.
Grind or mash the rest of the sambal ingredients and set aside.

GRAVY: Ingredients

• 1/4 sm. green (hot) chili pepper
• 1/2 c. coconut milk
• 1/8 tsp. curry powder (dark Sri Lankan is best though yellow curry powder can be used)
• 1 tbsp. onion, chopped
• 1/8 tsp. salt

Method

Wash, remove stem from green pepper and mince (thinly chop) just 1/4 of the pepper. Put into a pan with the rest of the gravy ingredients and bring to a boil. Remove from heat. Add sambal slowly and return to heat.
Stir everything together and cook for a few minutes. Pour over the eggplant and serve.