Sri Lankan Chicken Curry

Name: Sri Lankan Chicken Curry
Ingredients: 2 - 3 tbsp coconut oil; ½ onion (yellow or red, diced or sliced.); 4 garlic cloves (minced); 1 inch ginger (minced); 6 - 7 curry leaves or 2 bay leaves; 2 ½ tbsp roasted Sri Lankan curry powder; 1 cinnamon stick (or 1 small regular cinnamon stick); ½ tsp salt (plus more to taste); 1 tsp cayenne pepper (or chili powder, less if you like it less spicy. PLEASE SEE NOTES); 1 tbsp paprika (not smoked or sweet paprika); 2 lbs chicken, (whole chicken cut into sections OR any bone-in chicken thigh or leg pieces, large thigh pieces should be cut in half); 2 serrano peppers (or regular green chili) (cut length-wise, with or without seeds); 3 roma tomatoes (cut into cubes, or 2 medium-sized regular tomatoes); 2 tsp brown sugar (see notes); 2 tsp apple cider vinegar (PLEASE SEE NOTES); ½ cup coconut milk (PLEASE SEE NOTES); ½ cup water

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Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.

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Ingredients

2 - 3 tbsp coconut oil
½ onion (yellow or red, diced or sliced.)
4 garlic cloves (minced)
1 inch ginger (minced)
6 - 7 curry leaves or 2 bay leaves
2 ½ tbsp roasted Sri Lankan curry powder
1 cinnamon stick (or 1 small regular cinnamon stick)
½ tsp salt (plus more to taste)
1 tsp cayenne pepper (or chili powder, less if you like it less spicy. PLEASE SEE NOTES)
1 tbsp paprika (not smoked or sweet paprika)
2 lbs chicken, (whole chicken cut into sections OR any bone-in chicken thigh or leg pieces, large thigh pieces should be cut in half)
2 serrano peppers (or regular green chili) (cut length-wise, with or without seeds)
3 roma tomatoes (cut into cubes, or 2 medium-sized regular tomatoes)
2 tsp brown sugar (see notes)
2 tsp apple cider vinegar (PLEASE SEE NOTES)
½ cup coconut milk (PLEASE SEE NOTES)
½ cup water