Sri Lankan Chicken Curry

(Gaya Hettiarachchi)

Chicken (can use boneless or bone-in chicken)
Chili powder
Curry powder
Tumeric powder
Lemon juice/vinegar
Vegetable Oil (enough to coat bottom of cooking pan/skillet)
3 Cloves
2 Enasal
1 stick Cinnamon
1/2 large Onion (or to taste)
2 cloves Garlic (or to taste)
1 small piece Ginger

Place the chicken into a container and add chili powder and curry powder to taste. Add a small amount of tumeric powder (very little) and lemon juice (or vinegar) and mix. Set aside.

Cut onions, garlic and small piece of ginger. Cook with cloves, enasal, and cinnamon in oil until onion is brown.

Add chicken mixture to onion mixture. Rinse the chicken container with water and add the water into the mix of food that is cooking. Stir often. Let the mixture cook until the chicken is done.