Recipe Box The Spicy Chicken Curry The spicy chicken curry is an all-time favorite dish in every Sri Lankan household. This is an unofficial special dish cooked especially when entertaining guests. The thick gravy is a wonderful infusion of many spices. The spices are roasted and then ground to a fine powder to obtain the maximum flavor and aroma. This chicken curry is enjoyed either with plain white rice or more often with yellow rice.   Ingredients 1. 4 chicken drumsticks with thighs 2. 1 tsp salt 3. 1 tsp pepper 4. 2 tsp roasted curry powder * 5. 3 tbsp oil 6. 2 medium onions, diced 7. 3 – 4 garlic cloves, crushed 8. 1” ginger, finely chopped 9. 4 – 5 green chili, sliced and de-seeded if preferred 10. 2 tbsp chili powder 11. 4 – 5 cardamoms, slightly crushed 12 4 – 5 cloves 13. 2” cinnamon stick 14. 1 lemon grass, sliced lengthwise 15. 1 sprig curry leaf 16. 1 ½” pandan leaf 17. 2 tomatoes, cubed 18. ½ cup warm water * For roasted curry powder: 8 oz coriander seeds 1 tbsp peppercorn 2 tbsp washed and dried raw rice 4 oz cumin 1 sprig of curry leaves 10 cardamoms , seeds only 2 oz sweet cumin 4” pandan leaf 2” cinnamon stick 2 tsp fenugreek 5 cloves   Serves 6 To make the curry powder, roast each condiment separately over a moderate heat, shaking the pan frequently, until each becomes a dark golden brown color, taking care not to burn. Roast the rice until light golden brown and put all ingredients into a mortar and pestle or grinder and grind to a fine powder. Store in an air-tight jar. Separate the drumsticks and thighs with a sharp knife. On each piece, make 3 or 4 deep cuts. Season with salt, pepper and roasted curry powder. Set aside. Heat the oil in a heavy-bottomed saucepan over a moderately high fire. Sauté onion, garlic, ginger until fragrant and golden color. Add the remaining ingredients, except the chicken, chili and tomato. Quickly sauté, taking care not to burn. Add the chili powder. When fragrant, add the chicken, tomato and water. Immediately reduce heat. Cover with a tight lid and cook for about 45 minutes over low heat. Add more water if curry becomes too dry. Add more salt if required.   Chef’s tip: If more gravy is desired, then add a little more water after the chicken is added to the tempered herbs and spices. However, take care not to add too much water as it would dilute the flavors.