Instructions: Id like to share one of my favorite curry recipes. It is slightly Marshall Cavendish. They call it "Sri Lankan Chicken Curry". Ive been to Sri Lanka, and I can testify that it isnt quite authentic, but its close to the real thing. As is, this recipe is spicy but not very hot - certainly not up to Sri Lankan standards. If you want to heat it up, Id recommend throwing in a few dried Thai chiles, or habs if youre brave.

Note: Some
ingredients may be a little hard to find. I am fortunate to have an Indian grocery nearby - they have everything.

First step is to measure out all the dry spices in separate little piles.

Then chop the onions and garlic up, fry them in a large skillet with a little vegetable oil. After the onion is soft, add the fenugreek and bay leaves and cook for 1 minute. Then add the rest of the dry spices, the salt, and the vinegar. Mix the spices well with the onion bits - add a little water if the mixture seems too dry. Then add the chicken pieces and brown them, turning frequently to coat them with the spice mixture.

Finally, transfer everything to a large stock pot, add the canned tomatoes, coconut milk, tomato paste and lemon grass. Simmer for 45min - 1 hr.

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