Alggamage chicken curry base (for 5-6 people)

A chicken curry base that faithfully reproduces the in-store menu of Sri Lankan cuisine Aluggamage. A high-grade spice kit that has many fans of restaurant owners and allows you to make authentic curry at home. Product name: Arugamage chicken curry mix Contents: 100g Ingredients: Coconut milk, desiccated coconut, cashew nuts, coriander, cumin, cloves, cardamom, mustard, fennel, black pepper, chili, turmeric, curry leaves, salt, dried soup (consommé), seasonings (amino acids, etc.) (wheat part of raw materials) Chicken curry recipe for 5-6 people ・Arugamage curry base ・Coconut milk ・Desiccated coconut ・Cashew nuts ・Calapincha (curry leaves) ・Cardamom whole ・600g chicken (about 10 chicken wings) ・1/2 large onion (130g) ・1/2 medium tomato (100g) *Canned food is OK ・Soy sauce 25cc ・Vinegar 15cc ・A pinch of garlic and ginger ・450cc of hot water (plus the amount of evaporation while adjusting) ・Cooking oil ・Pot, one-handed pan, frying pan, kitchen knife, cutting board, colander, wooden spatula, whisk, ladle 1. Cut the chicken into your preferred size, mix the Arugamage curry base, soy sauce, vinegar, diced tomato, cashew nuts, and cardamom whole, mix and leave for about an hour (this is called seasoning). *point* The longer the seasoning time, the more the spices will permeate the meat. (half a day in the refrigerator) 2. Chop the onion 3. Heat oil in a 2.8 liter pot with a lid size of 20 cm and stir-fry finely chopped garlic and ginger. Add the carapincha and when the aroma comes out, add the onion and wait until it turns golden brown. Stir-fry it so that it doesn't burn, and when the sweetness comes out, it's OK!! 4. Boil 450cc of hot water in another pot, turn off the heat when it boils and add coconut milk. Mix well with a whisk so that no lumps remain 5. Put the seasoned chicken in the pot of 3, Immediately pour the coconut milk from step 4 through a strainer and start simmering. (If there is a ball of coconut milk here, it will remain until the end.) 6. Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes. About 5 minutes before the end of the simmering time, dry-roast the desiccated coconut in a frying pan, When it becomes a light brown color with a fragrant scent (↓ This is the approximate color) Add all at once to the pot that has been simmered for 20 minutes, stir and season to taste. *point* When roasting desiccated coconut , if it burns, the curry will have a bitter taste . Be careful not to move the wooden spatula evenly and make unevenness. 7. Arrange and complete! *point* It tastes better if it sits for a day rather than freshly made.