The charm of this rustic Sri Lankan recipe is its simplicity.
It’s the perfect dish for days when you have little time to cook. Just put it all in a pot and steam it gently until the chicken is cooked, then add the coconut milk.
Chop chicken into pieces. Remove skin if desired. Place in a pot. Add ground curry, paprika, salt, curry leaves and onions. Stir well.
Add ½ cup water, cover and place on medium heat. Simmer for 30 to 40 minutes until the chicken is cooked.
Add coconut milk. Increase heat to maximum and bring to a boil.
Remove from heat and let rest 15 minutes before serving.