Adapted from a Charmaine Solomon recipe Hello Susan, here is the recipe. Unfortunately, I could not get to the market to buy a pandan leaf for the curry, as was suggested by a chef, adding a bay leaf half way through cooking can provide something slightly similar to pandan, take leaf out once meal is cooked. Pandan has such a really different aromatic flavour, hard to substitute. Add whatever hotness you like to the curry by more or less chilli used. I’ve cooked this, one day beforehand, it is stored in the fridge am really looking forward to trying it. I always think curries are best used one day after cooking, do you think so too? I’m making another one today, think this will be vegetarian. Cheers. Valerie Aromatic Sri Lankan Chicken Curry Ingredients 2 tbsp clarified butter (ghee) or vegetable oil (or a combination) ¼ tsp fenugreek seeds 10 curry leaves on the stem 2 large onions, finely chopped 4–5 garlic cloves, finely chopped 2 tsp grated ginger 1 tsp turmeric 1 tsp chilli powder 11/2 tbsp ground coriander ½ tsp ground fennel 1 ½ tsp ground cumin 2 tsp sweet paprika 1 ½ tsp salt 2 tbsp vinegar 3 tomatoes, peeled and chopped 6 cardamom pods, cracked 1 cinnamon stick 1 lemongrass stalk, bruised 1 pandan leaf, folded 1.5 kg chicken thighs on the bone 250 ml thick coconut milk lemon juice (optional) Instructions Heat the ghee or oil and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger and fry gently until the onion is soft and translucent. Add the ground spices, salt and vinegar and stir well. Add the tomatoes, whole spices, lemongrass and pandan leaf, then add the chicken. Stir to coat the chicken pieces in the spices, then cover and cook over low heat for 40–50 minutes. The curry will look dry at first but liquid will be released from the chicken. Stir in the coconut milk and taste for salt. Add a squeeze of lemon juice, if desired.