Sri Lankan Chicken Curry

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 -3 fresh green chilies, finely chopped
• 1 teaspoon turmeric
• 1 tablespoon coriander seed, ground
• 1 kg chicken piece
• 600 ml coconut milk
• 20 g ghee
• salt, to taste
• 1 teaspoon lemon juice

1. In a deep pan and on a medium heat fry all the ingredients, omitting the coconut milk, chicken pieces and the lemon, for 2 - 3 minutes.
2. Add the coconut milk and the chicken pieces to the mixture and stir well.
3. Lower the heat to a minimum so the curry will simmer slowly and with the lid on cook for 30 - 45 minutes or until the chicken is tender, stirring occasionally.
4. Add the salt to taste and the lemon juice and cook uncovered for 2 -3 minutes.
5. Serve with steamed rice.

onion, garlic, green chilies, turmeric, coriander seed, chicken, coconut milk, ghee, salt, lemon juice

Taken from www.food.com/recipe/sri-lankan-chicken-curry-424368 (may not work)