Steps
- Mix 680g of bone-in skinless chicken thighs, cut into pieces, with ¼ teaspoon of turmeric, half of 1 teaspoon of crushed black pepper, 1 tablespoon of tamarind paste, and 1 teaspoon of salt. Refrigerate for 30 minutes.
- Grind the seeds of 3 cardamom pods with 3 cloves. Crush with 4 large garlic cloves and 1 piece of ginger, 1in / 2.5cm long, into a coarse paste.
- Heat 1 tablespoon of coconut oil in a heavy pot over medium heat. Add the paste, the leaves from 1 sprig of curry leaves, and 1 pandan leaf, torn into pieces; cook until lightly browned.
- Stir in 2 teaspoons of roasted Sri Lankan curry powder and 1 tablespoon of roasted red chili powder for 30 seconds. Add 1 piece of goraka, ⅓ cup of finely chopped onion, and ⅓ cup of finely chopped tomato.
- Reduce the heat, cover, and cook until softened, stirring occasionally. Add the chicken and stir for 1 minute.
- Add 1 cup of water, cover, and simmer over low heat for 30 minutes. Add the remaining pepper, adjust the salt, and simmer covered for 15 minutes, until tender and the chicken reaches 165°F / 74°C.