Sri Lankan Chicken Curry (Koththu Roti)

Spice Mix

• 1 tsp chilli powder
• ½ tsp ground turmeric
• 3 tsp curry powder
• ½ tsp ground black pepper

Curry

• 500 g chicken breast fillets, skinless, cut in pieces (3 cm)
• 1 Tbsp lime juice
• 1 tsp fine sea salt, plus extra to taste
• 1 garlic clove
• 2 ½ cm fresh root ginger, peeled, cut in round slices (2 mm)
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• 40 g oil
• 8 fresh curry leaves
• 1 onion, sliced
• 50 g tomato purée
• 120 g coconut cream
• 120 g coconut milk
• ½ tsp sugar
• 1 red chilli
• 1 carrot
• 1 - 2 pinch ground black pepper, to taste
• 2 medium eggs
• 3 roti (see tips)
• 1 lime, cut in wedges, for garnish