### TranslatedIngredients: 500 grams Chicken - with bones,2 Onions - finely chopped,2 Tomatoes - pureed,12 cloves Garlic - finely chopped,1-1/2 inch Ginger - finely chopped,2 sprig Curry leaves,1 tablespoon Coriander Powder (Dhania),1 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 Pandan leaf,1 Lemongrass,Salt - to taste,Sunflower Oil - as required,Water - as required,Sunflower Oil - as required,Water - as required ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Sri Lankan ### Course: Dinner ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Sri Lankan Chicken Curry recipe, clean the chicken thoroughly and wash it well.In a mixing bowl, add vinegar, salt, red chili powder mix well, add the chicken pieces and mix well to combine. Allow the chicken to marinate for a minimum of 30 minutes to 1 hour.Traditionally this Sri Lankan Chicken Curry recipe is made in clay pots, and if you do have one use that for cooking.Heat oil in a wide pan on medium flame, add onions, ginger, garlic and saute for 4-5 minutes till onions become golden brown in colour.Once done add lemongrass, pandan leaf, curry leaves and mix well.Now add the tomato puree and cook until the puree thickens and oil separates from the sides of the pan.Add the marinated chicken and cook for 3  minutes. Once the chicken is added, add all the spice powders - coriander powder, red chili powder, turmeric powder and salt. Mix well to combine.Finally add 1 cup water, cover and cook the Sri Lankan Chicken Curry until the chicken is fully cooked. Adjust the consistency of the curry to your liking. Garnish the Sri Lankan Chicken Curry  Recipe with some curry leaves and serve. Serve Sri Lankan Chicken Curry Recipe with Veechu Parotta Or Ceylon Parotta Recipe or Idiyappam With Coconut Milk Recipe for a delicious meal.