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July 13, 2014


500g boneless chicken (cubed)

1 tbsp oil

1 tbsp curry powder(Hanakuri Havaadhu)

½ cup thick coconut milk, boakiru

1 onion (thinly sliced)

1 garlic clove (crushed)

1 inch ginger (crushed)

2 dry red chillie (split into half)

8 curry leaves

2 pieces of  2 inch rampe leaves

2 pieces of 1 inch cinnamon sticks

2 cardamoms

2 cloves

¼ tsp turmeric powder

1 tbsp tomato paste

1 tbsp lime juice

2tsp salt or according to taste


  1. Mix lime juice, salt, tomato paste, curry powder with the chicken and leave to marinate.
  2. Heat oil in a wok. Add onion, ginger, garlic, rampe leaves, curry leaves, cinnamon, cardamom and cloves. Fry till golden brown.
  3. Add the marinated chicken. Stir fry for 5 minutes.
  4. Add the coconut milk and turmeric powder. Mix well.
  5. Cover and simmer for 10 minutes.
  6. Serve hot with roshi or rice.
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