Sri Lankan chicken curry (Kukul mas curry)

1. Cut the chicken legs in two at the joint, pull off the skin and rub with the curry powder, chilli powder and salt; marinate for at least 20 minutes.

2. Heat the oil in a pan and fry the curry leaves, pandan pieces, cinnamon stick and the lemongrass, split lengthways and slightly bruised, for 1 minute.

3. Add the finely chopped onions and fry for 8 minutes until golden, then the crushed garlic and grated ginger for 1 more minute.

4. Add the marinated chicken and turn over high heat for 5-6 minutes until coloured all over. Add the diced tomato and the water and simmer covered for 20 minutes.

5. Pour in the coconut milk and cook uncovered over low heat for another 15-20 minutes until the chicken is tender and the sauce has thickened. Remove the cinnamon, pandan and lemongrass before serving.

6. Serve with steamed rice, pol sambol (coconut relish) and papadam.

Tip: Sri Lankan curry powder is made from roasted spices, so it's darker and deeper in flavour than Indian; use "roasted curry powder" if you can. Pandan and lemongrass give the island's typical aroma; without pandan, a bay leaf will do.