CHICKEN CURRY INGREDIENTS

3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe forhome made roasted curry 
powder)
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk  

METHOD:
  - Wash chicken pieces and drain water thoroughly.  
  - Add lemon juice, crushed garlic, ginger, salt, black pepper, curry 
    powder and red chili.  
  - Coat the chicken pieces well with the spices and set aside for about 
    1/2 hour.
  - Heat the oil in a saucepan.  
  - Fry curry leaves and rampe. 
  - Add onions and fry until soft.  
  - Add the chicken pieces and stir for sometime.  
  - Add cinnamon, lemon grass, cardamom, cloves and stir until well 
    mixed.  
  - Add tomato paste (or sauce) and stir until all pieces are well 
    coated (If the curry is too dry and tend to stick to the saucepan, 
    add 1-2 cups water & stir). 
  - Close with a lid and allow the chicken to cook on slow heat.  
  - Add the thick coconut milk (or fresh milk) and bring to a boil 
    without covering.  
  - Taste and adjust salt.

..Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa..