Ceylon Chicken curry

Prep time: 15 mins
Cook time: 30 mins
Serves: 4-5

Ingredients:

1 kg bone-in, skin-on chicken pieces (thighs, drumsticks)
2 tbsp vegetable oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground cumin
1/2 tsp ground coriander
1 (400ml) can coconut milk
1 cup chopped tomatoes
1 tbsp tomato paste
1-2 tsp Ceylon Red Chili Powder (adjust according to your spice preference)
1 tsp curry powder
1/2 tsp turmeric
1 cup chicken broth
Salt to taste
Chopped fresh coriander leaves, for garnish (optional)

Method:

Heat oil in a large pot or Dutch oven over medium heat. Season chicken pieces with salt and pepper. Brown the chicken on all sides in batches, removing them from the pot once browned.

In the same pot, add the onions and cook until softened, about 5 minutes. Add garlic and ginger, cook for an additional minute until fragrant.

Stir in cumin, coriander, Ceylon Red Chili Powder, curry powder, and turmeric. Cook for 30 seconds, stirring constantly, to release the aromas of the spices.

Add chopped tomatoes, tomato paste, and coconut milk. Bring to a simmer, scraping any browned bits from the bottom of the pot.

Return the chicken pieces to the pot, along with the chicken broth. Season with salt to taste.

Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Adjust the spice level by adding more Ceylon Red Chili Powder if desired. Garnish with chopped fresh coriander leaves before serving (optional).