Sri Lankan Curry

1: Heat the oil in a large, deep frying pan over high heat.

2: Add the onion and salt. Reduce heat to low, cook, stirring often, for 5 minutes or until softened.

3: Add the garlic, ginger and chilli and cook, stirring, for 1 minute or until aromatic.

4: Stir in the curry leaves, cinnamon, cardamom and curry powder.

5: Add the tomatoes and stir to combine.

6: Add the chicken, vinegar, black pepper and ¼ cup of water. Cover and cook, stirring occasionally, for 15 minutes or until the chicken is cooked and the curry is fragrant.

7: Stir in the coconut milk and simmer for 5 minutes or until the sauce has thickened slightly.

8: Remove from heat and top with coriander (if using).

9: Serve with steamed rice and lime wedges.