Wash and joint the chicken and place in a dish. Slice the tomatoes, shallots and chilli and grind the ginger and garlic together. Crush the cardamoms and cloves and sprinkle onto the chicken. Add the chilli powder, cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes. Heat the oil and when hot add the curry leaves and lemon grass, shallots, chilli, garlic and ginger. Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes. Add the chicken and stir-fry for a further 5 minutes. Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly and simmer until chicken is tender. Discard the cinnamon stick and sprinkle the curry powder and lime juice on top just prior to serving. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
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|Serving Size: 1 Serving (2193g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2873 (69%)|
|Amt Per Serving||% DV|
|Total Fat 319.2g||426 %|
|Saturated Fat 116.3g||581 %|
|Monounsaturated Fat 119.1g|
|Polyunsanturated Fat 61g|
|Cholesterol 997.5mg||307 %|
|Sodium 1068.2mg||37 %|
|Potassium 5003.1mg||132 %|
|Total Carbohydrate 61.8g||18 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 43.3g|
|Protein 263.4g||376 %|
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Calories per serving: 4134
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