This is a very rich and aromatic curry, that goes well with either basmati rice or roti.
OK, start with heating a few tbsp of coconut oil in a large lidded pan, and when hot add half a finely chopped onion, around 4 crushed cloves of garlic, and a square inch of crushed fresh ginger. Saute for a few minutes until tender.
Then add a mix of 2.5 tbsp roasted Sri Lankan curry powder (PM me if you want the recipe for this), 1 two inch cinnamon stick, 1 tsp cayenne pepper or chilli powder, 1 tbsp paprika (not smoked or sweet). Mix everything well together and cook until you start to smell the spices.
Then add around 2 lbs of chicken (I've used chicken breasts cut into 6 chunky pieces per breast), and 3 large green chillies deseeded and sliced into strips lengthwise, and around half a tin of chopped tomatoes. Stir everything together and cook for 10 minutes on a medium heat with the lid off.
Then it's the turn to add half a cup of coconut milk, half a cup of water, and 2 tsps of apple vinegar. Stir to mix completely then cook on a low heat for 15 minutes with the lid on.
If the sauce looks a little thin, continue to cook with the lid off for a few minutes until the sauce thickens to the consistency you want. Then allow to cool slightly before serving.