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I'm thrilled to introduce our Organic Ceylon Roast Blend. The Ceylon Roast Blend is what is traditionally referred to as Ceylon or Sri Lankan Curry Powder. It's a dark roasted blend and certainly one of the most complex spice blends available. This curry powder includes such tropical spices as Coriander, Cumin, Cardamom, Cloves, Ceylon Cinnamon, Curry Leaf, Fennel Seed and Fenugreek. We've omitted Cayenne powder, so the you may add it as the recipe calls for or to your taste. This curry powder is used to prepare a delicious Sri Lankan Chicken Curry and Shepherd's Pie. In preparing these, simply skip the step which requires you to roast and mill your own spice blend and use the Ceylon Roast Blend. It's that easy! Here's the complete video on making a Sri Lankan Chicken Curry.

• 3-3 1/2 lb. Organic Free Range Chicken
•  2 -3 Tablespoons Ceylon Roast Blend
• 1/4 cup white vinegar
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric powder
• 2 teaspoons paprika powder
• 3 tablespoons coconut oil, ghee or canola oil
• 4 to 5 cloves chopped garlic
• 2 inch piece ginger chopped
• 1/2 teaspoon fenugreek seed
• 3 inch piece ceylon cinnamon
• 1 sprig curry leaves or 1 teaspoon powder
• 1 medium onion chopped
• 2 medium tomatoes chopped
• 6 cardamom pods bruised
• 2 teaspoons lemon grass
• 1/2 to 1 cup coconut milk
• 1 lime

  In a glass or stainless steel bowl combine the chicken, Ceylon roast, vinegar and all the remaining spices except cinnamon, fenugreek seed and lemon grass. Mix well and refrigerate from 2 hours to overnight. 

Sauté the onion, ginger, fenugreek, garlic, lemon grass, cinnamon and curry leaves in oil over medium heat for a few minutes until the onions turn slightly golden. Add the chicken and coat well over medium heat.

Add the tomatoes and coconut milk and bring to a gentle simmer. Cook uncovered 30 to 40 minutes over low to medium heat until the chicken is done. Add lime juice and adjust with salt if necessary. You may garnish with cilantro and serve it up!