Sri Lankan Style Chicken Stew

According to my understanding, this is a kind of chicken gravy without the flavor of any spices except pepper and the easiest chicken recipe I ever found with very fewer ingredients. However, this gravy type would be sensitive towards people those who can allergy for vinegar.
If you are sick with curry powder and red color chicken curry, this is the one then. The gravy has a very rich taste. Instead of chicken, you can use whatever you like; beef, veg and etc...
You will need;

• 1 whole chicken
• 2 Tomatoes, half boiled Potatoes, half boiled carrots and Rampa leaves (I didn't use, because I do like)
• Garlic
• Vinegar 
• 2tbsp Olive oil
• Cloves
• Cardamom
• Cinnamon
• Curry leaves
• 1/4tsp turmeric powder 
• Salt
• Black peppercorn 
• Black pepper powder
• 1 Large onions
• 2 Capsicum (Malu Miris)
• Green chillies
• 1 Chicken stock
• Water
• Coconut milk(Not too thick)

 

1. Fry pepper, cloves, cardamom, cinnamon, curry leaves and rampa leaves with and garlic. Then you can add your green chilies and fry a bit. It is important to fry turmeric before adding the chicken. Otherwise, you will taste the raw turmeric flavor.
2. Add chicken into the fry and let it cook in oil for bit long, add chicken stock, 1tbsp vinegar and enough salt to the chicken. At this point cover it with a lid for about 10-15min. Then you will get a nice gravy from the chicken. Medium flame is the best at that point
3. Add enough water to cover up the chicken and continue cooking with the lid in high flame. cook until you get the oil sperate from the gravy.
4. Add veg, onion, capsicum, black pepper and cook for few min. Don't let veg to get mashed in the gravy. Therefore add veg sensibly.
5.  Before turn off the flame add coconut milk and cook it for 5 min.
6. It is better to leave the lid closed for 30-60 mins. Give sometimes to absorb flavors into the chicken and veg :) As everyone needs some time to do the good things :)