METHOD

Fry curry leaves, cardamom pods and fenugreek seeds 2-3, stirring constantly. Add onion, garlic and ginger. Fry until onion is soft and golden, stirring occasionally. I always add a pinch of salt to this mixture which helps the onions ‘sweat’ and prevents scorching. Add the curry powder, turmeric, paprika, fennel and chilli powder. Stir-fry 2-3 minutes – be careful not to burn as fresh spices can catch really easily. Add salt, vinegar and chicken. Turn chicken in spice/onion mixture to coat. Add tomatoes, lemongrass and cinnamon stick. Cover and simmer gently over a low heat for 40 minutes, stirring once or twice.
Add the coconut milk and cook, uncovered, for a further 10 mins. Add chopped fresh coriander and simmer for another minute. Check seasoning, I usually add a little more salt and some freshly ground black pepper at this point. Serve with steamed white basmati or cauliflower rice.

Sri Lankan Curry Powder 
In a heavy based pan over a low heat separately dry roast coriander, cumin, fenugreek and fennel seeds, stirring constantly until each becomes medium-dark brown (ish) (3-4 minutes). Don't allow to burn – you’ll need to watch them like a hawk as once they start to brown, they colour quickly. Put the roasted spices into a spice grinder (you may need to do this in batches) together with the broken cinnamon stick, cloves, cardamom seeds and curry leaves. Blend until finely powdered. Store in an airtight container in a cook dark place and use within a year.