Sri Lankan Chicken Romani
From the Booty Food by Jacqui Malouf (Bloomsbury/St. Marten's Press)
Ingredients
2 tbs. olive oil
1/2 onion, julienned
3 small green chilies, cut lengthwise into three pieces
3 gloves garlic, minced
6 chicken thighs, cleaned and skins removed
1/4 turmeric
3/4 teaspoon much curry powder
2 teaspoons madras curry powder
1/8 teaspoon sambhar curry powder
1.5 teaspoons kosher salt
2 cardamom seeds
2 cloves
1/2 cinnamon stick
1.5 teaspoons white vinegar
1/2 cup water
1 plum tomato, cut into semicircles
Heat the oil over medium in a large saucepan. Add the onion, chilies and garlic, stirring until you achieve slight color. Add the chicken thighs, and cook on medium heat for 10 minutes, stirring occasionally. Stir in the turmeric, all the curry, the salt, cardamom, cloves and cinnamon. Add vinegar and cook for two minutes. Add the water and the tomato, cook for 20 more minutes. Reduce to low and cook for 10 more minutes, or until the chicken is thoroughly cooked.
