Kukulhu Mushroom Hikiriha (Chicken Mushroom Dry Curry)

Serves 5

Ingredients

500g boneless chicken (cut into strips)

4 medium sized tomatoes (chopped)

½ onion (chopped)

250g mushrooms (chopped)

2 tsp chicken curry powder Kukulhu Havaadhu

¼ tsp cinnamon cardamom powder

6 curry leaves

2 pieces of 2 inch Pandan/Rampe leaf

2 garlic cloves (crushed)

1 inch ginger (crushed)

2 tsp soya sauce

2 tbsp oil

¼ tsp turmeric powder

½ cup thick coconut milk

1 tsp lemon juice

1    hot pepper chilli Githeyo mirus

2 tsp salt or according to taste

Preparation

1. Heat oil. Add onion, ginger, garlic, chilli, pandan leaf and curry leaves.
2. Fry for a few minutes. Add chicken pieces and fry for about 12 minutes.
3. Add soya sauce, lemon juice, cinnamon and cardamom powder, curry powder,  salt, tomatoes and mushrooms. Simmer on low flame for 5 minutes.
4. And coconut milk and turmeric powder.
5. Cover and cook for 15 minutes.
6. When the chicken is tender, remove from heat and serve hot with rice or roshi.