Ingredients
3lbs of bone in, skinless chicken
4-6 cloves
4-6 cardamom pods
1 tsp fennugreek seeds
pieces of cinnamon bark
10-15 curry leaves
lemongrass
pandan leaves (rampe)
chili powder to taste
1tbs curry powder, to taste
salt to taste
1 -2 cups diced tomatoes (fresh or canned)
1 cup of coconut milk or cow's milk
2-4 cups of water (depending on how much gravy you want in the dish.)

1Tbs grated garlic
1Tbs ginger
1/2 tsp of turmeric
1Tbs chili powder
1Tbs curry powder
salt generously
black pepper
1Tbs of vinegar
Note: Let's talk about curry powder. Curry powder is mostly a blend of aromatics that are roasted and ground to season your food. All curry powders vary. There are as many curry powders as there are cooks. Some people make their own. I used a brand of Sri Lankan curry that I like. You may buy a ready made powder from your local Indian grocers. Unfortunately, curry powder is a variable I will not be able to guarantee on the taste of your final dish. I suggest you try a variety and find a curry powder you really like.
** Note the chili powder mentioned above is from dried red chilies (you can buy this at any Indian grocers). Do not use the chili powder that you would use for chili con carne
Directions:

You will need one chopped onion, 2 diced serrano chilies, a handful of curry leaves, and lemongrass. Lemongrass is optional. I just like the flavor it gives to the dish.





**Remember to taste, taste, taste. Make sure that the gravy is spicy enough and salted enough.
Note: Leftovers are even more delicious!
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