1 green chilli, chopped (keep the seeds in extra heat)
2 tomatoes, chopped
3 tbsp coconut oil
300ml coconut milk
Toast the Suja's Sri Lankan Curry blend for a few minutes in a pan over a MED heat, until the spice changes to a darker colour. Add the Kashmiri chilli and turn off the heat. Mix them together and transfer into a bowl.
Add half of the roasted curry blend, turmeric and salt to the chicken and mix well. Set aside for 15 minutes.
Heat oil in a hot pan. Add the onion, garlic, ginger and lemongrass paste, curry leaves, cinnamon, green cardamom, and green chilli and sweat them until the onion softens.
Add the remaining roasted curry blend and tomato, and cook on a MED heat until aromatic and softened.
Add chicken and cook for 5-7 minutes, stirring occasionally.
Add water, reduce the heat to a slow simmer and cook for 5-10 minutes with the lid on.
Finally, add the coconut milk and bring to a simmer. Cook gently for about 10 minutes or until the chicken is cooked through.