S. H. Fernando Jr.'S Sri Lankan Chicken Curry

• 1 whole fryer chicken, cut into parts
• 3 tablespoons Roasted Curry Powder (recipe follows)
• 1 to 2 teaspoon cayenne pepper powder
• 1 teaspoon apple cider vinegar
• 2 tablespoons oil
• 1 large onion, chopped
• 4 cloves garlic, sliced
• 2-inch (5-cm) piece ginger, chopped
• 1 sprig curry leaves
• 2-inch (5-cm) stalk lemongrass
• 3 cardamom pods
• 3 cloves
• 1-inch (2.5-cm) cinnamon stick
• 1 cup (250 ml) coconut milk
• Salt to taste
• 1 tablespoon tomato paste
• 1 tablespoon uncooked rice
• 4 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons fennel seeds
• 2-inch (5-cm) cinnamon stick
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 1 teaspoon black mustard seeds
• 1 teaspoon turmeric powder
• 5 cardamom pods, shelled
• 5 cloves
• 2-inch (5-cm) piece pandanus (optional)
• 2 sprigs curry leaves

1. Toast each ingredient separately in a saucepan over medium heat, stirring often, until fragrant and browned. Remove from heat, cool, and grind together in a coffee grinder. Store in a glass jar in the fridge.
2. Wash and clean chicken, removing most fat and split the thighs, breasts and legs.
3. Place chicken in bowl with curry powder, cayenne powder, and vinegar. Mix well with hands and set aside for at least 30 minutes.
4. Marinate the chicken overnight for optimum results.
5. In a large pot, heat oil. Once hot, add onions, garlic, ginger, curry leaves, lemongrass, cardamom pods, cloves, and cinnamon stick. Fry until onions are golden brown.
6. Add chicken pieces one by one, stirring occasionally until chicken is browned.
7. Add a little water to the bowl that contained the chicken and slosh around to catch any remaining marinade and add to pot. Cover and cook on medium heat for 20 minutes.
8. Stir in coconut milk and some salt and bring to a boil. Reduce heat, cover and simmer for an additional 15 minutes.
9. Stir in tomato paste and simmer for additional 2 minutes.

fryer chicken, curry, cayenne pepper, apple cider vinegar, oil, onion, garlic, curry, pods, cloves, cinnamon stick, coconut milk, salt, tomato paste, rice, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, black peppercorns, black mustard seeds, turmeric powder, cardamom pods, cloves, curry

Taken from www.seriouseats.com/recipes/2012/05/s-h-fernandos-sri-lankan-chicken-curry.html (may not work)