Mix the powdered ground curry spices together in a bowl. Set it aside.
Remove the skin, rinse, pat dry and cut the chicken into curry cut. Add powdered spices massage everything into chicken. Marinade for 30 minutes to overnight.
Heat a pan and fry stick of cinnamon. In the same pan, add onion, ginger garlic, green chili, curry leaves, pandan leaves and lemongrass. Fry for couple of minutes until onions sweat down.
Turn the heat to high and working in batches fry the chicken pieces until brown and firm outside in the same pan.
After searing to lock the flavor, return all the chicken pieces back to the pan. and add Mix of tamarind water, soya sauce, and toddy vinegar. Toss everything together and add a little water. Chicken will also release water while cooking so remember to add only about a cup of water at a time for thicker sauce.
Cook for 40 minutes or until meat is cooked through.
Add coconut milk and check for seasoning. Adjust salt according to your preference.
Enjoy this rustic Sri Lankan chicken curry with steamed white rice, mallum, and red lentil curry.
