Here is a Curry dinner as promised. These are fairly simple-to-make recipes and dishes that are typically server at a SriLankan family meal. Serve this meal with acharu pickles and chutney, fried papadums, a nice cold drink, and finish off with Ceylon hot tea. Enjoy :) 
 GHEE RICE: 
 2 cups Basmati rice 
 2 Tbsp ghee (clarified butter) 
 1 small onion, finely chopped 
 1 cinnamon stick 
 6 cardamon pods 
 2 cups water 
 2 ? tsp salt 
 Fry ghee, onions, washed rice, and spices in pot. When onions golden, add water and bring to a boil. Cover and lower heat and cook rice as you normally would. Click read more…

DHAL CURRY: 
 1 cup red lentils 
 1 pinch turmeric 
 1 pinch dried red chilies 
 ? cup coconut milk 
 1 1/2c water 
 1 sprig curry leaf 
 1 large onion, sliced 
 ? cinnamon stick 
 1 Tbsp ghee 
 pinch salt 
 Wash lentils well, drain and place in a saucepan along with half the onion, chili, turmeric, coconut milk and water. Add salt to taste. Bring to a boil, then lower heat and simmer until lentils are soft (about 20 min). Meanwhile in another saucepan heat the ghee, cinnamon, curry leaf, and the rest of the onion, until the onion is brown. Stir into the cooked lentils and serve. 
 CHICKEN CURRY: 
 3 lbs chicken pieces 
 3 tsps ghee 
 4 garlic cloves 
 ? ” piece of ginger 
 1 sprig curry leaf 
 ? tsp turmeric 
 2 tsp paprika 
 1 Tbsp curry powder 
 2 Tbsp white vinegar 
 1 large onion, sliced 
 1 can diced tomatoes 
 1 cinnamon stick 
 1 cup coconut milk 
 salt to taste 
 Heat ghee in a large dutch oven. Add spices and saut? to infuse the flavours. Add onion, ginger, garlic and saut? till golden. Add Chicken, stir and cook over medium heat until the chicken is thoroughly coated with the lovely spice mixture. Add tomatoes, cover and cook over low heat for 15min. Add coconut milk and cook UNCOVERED until chicken is tender and fully cooked. 
 This is a favourite and special meal at our house. The house smells wonderful while the curry is being made and you can hardly wait to sit down and eat. Enjoy!