Chicken Curry

Ingredient
3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root – crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe forhome made roasted curry
powder)
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

Method
* Wash chicken pieces and drain water thoroughly.
* Add lemon juice, crushed garlic, ginger, salt, black pepper, curry
powder and red chili.
* Coat the chicken pieces well with the spices and set aside for about
1/2 hour.
* Heat the oil in a saucepan.
* Fry curry leaves and rampe.
* Add onions and fry until soft.
* Add the chicken pieces and stir for sometime.
* Add cinnamon, lemon grass, cardamom, cloves and stir until well
mixed.
* Add tomato paste (or sauce) and stir until all pieces are well
coated (If the curry is too dry and tend to stick to the saucepan,
add 1-2 cups water & stir).
* Close with a lid and allow the chicken to cook on slow heat.
* Add the thick coconut milk (or fresh milk) and bring to a boil
without covering.
* Taste and adjust salt.