Nandine's chicken curry from Sri Lanka

Ingredients for 4 servings:

• 3 chicken breast fillets
• 2 onions
• 2 tsp garlic, pureed
• 1 tbsp ginger root, pureed
• 2 chili peppers, dried
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp curry powder
• 1 tsp garam masala
• 1 can tomato(s), chunky, 400 g
• 1 can coconut milk, 400 g
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Recipe from a friend whose parents come from Sri Lanka

Wash the meat, dry it, and cut it into goulash-sized pieces. Chop the onions. Heat the oil in a large pan or wok and fry the onions until lightly browned. Add the turmeric and stir everything together. Crumble the chilies into the pan, then add the ginger, cumin, curry, garam masala, coriander, and chili powder. Add the garlic and fry everything briefly. Deglaze with the tomatoes and then add the meat to the sauce. Simmer over low heat for about 20 minutes. Add the coconut milk and simmer for another 20 minutes. Serve with steamed rice.