Chicken pieces are fried with cinnamon, cardamon pods, cloves, shallots, garlic, ginger, chilli powder, turmeric and roasted Sri Lankan curry powder. "Rick Stein's Far Eastern Odyssey" includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali, each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. Sri Lankan Chicken Curry 2 tbsp coconut or vegetable oil 1.5kg chicken (I use breasts, cut into bite size chunks) 15cm cinnamon stick, broken into smaller bits 10 green cardamom pods, bruised 10 cloves 350g onions or shallots, thinly sliced 40g garlic, crushed 25g fresh ginger, peeled & grated (I can't be arsed to grate, so just finely chop) tastyquery.com/recipes-for/sri-lankan-chicken-curry-rick-stein www.happyandharried.com/2015/07/24/sri-lankan-chicken-curry Add the roasted curry powder, chilli powder and tumeric and fry for an additional minute; Return the chicken to the pan with the tomatoes, curry leaves, pieces of pandan leaf, lemongrass, chillies, and teaspoon of salt. We tried Sri Lankan Chicken Curry from Rick Stein. https://simpkins83.wordpress.com/2011/05/30/sri-lankan-chicken-curry-recipe Cover and cook gently over a medium-low heat for 25 minutes or until the chicken …