Chili Chicken (Sri Lankan)

A spicy Chicken Curry.

Base:
2 onions, coarsely chopped
4 cloves garlic, smashed
2-4 green chilies, seeded and chopped
1 (2") knob ginger, unpeeled, thinly sliced (2.5-5 cm)
2 Tbsp. butter (30 mL)
2 Tbsp. curry powder (30 mL)
2 Tbsp. chili powder (30 mL)
2 stalks lemon grass, bruised with the spine of knife and cut into roughly 3" (8cm) lengths
1 stick cinnamon or ½ tsp. ground
6 pods green cardamom, lightly crushed or ½ tsp. ground)

Chicken:
8 chicken drumsticks and thighs
2 red peppers, chopped
1 (28 oz) can diced tomatoes (796 mL)
2 tsp. sea salt (10 mL)

To Serve:
14 oz can coconut milk (400 mL)
1 lemon, freshly zested and juiced
1 handful fresh cilantro, chopped

Base: In food processor or blender, pulse the onions, garlic, chilies and ginger until finely chopped. Melt the butter in a large, heavy pot or Dutch oven over medium heat. Add the onion mixture along with the curry powder, chili powder, lemongrass, cinnamon and cardamom. Cook, stirring frequently as the flavours emerge and bright, 5 minutes or so.

Fill the pot with the chicken, red peppers, tomatoes and salt. Bring to a furious boil, then cover, reduce the heat to low and simmer until the chicken is tender, 45 to 60 minutes.

To finish the chicken, stir in the coconut milk, lemon zest and juice and chopped cilantro. Ladle the chili over bowls of rice (preferably basmati). Garnish with cilantro sprigs.

Makes 4-6 servings.