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"  Making a tasty curry comes easy to some: my mom, my grandmother, my aunts, and even a few of my enterprising uncles. It does not come easy to me. But, like a good Sri Lankan girl, I&amp;#039;m working on it. Thankfully, there is a fabulous little store in NYC called Kalustyan&amp;#039;s. On their website they call themselves a &amp;quot;landmark for fine specialty foods&amp;quot; and they aren&amp;#039;t kidding. I made the trek there this weekend and was awestruck by the rows and rows of hard-to-find ingredients essential for a traditional Sinhalese curry - fresh curry leaves, Ceylon cinnamon sticks, Sri Lankan roasted curry powder (the hot stuff!), lemongrass, coconut milk and a dozen or so other spices. The selection was amazing. I even spotted some jaggery (sugar made from sap of the coconut palm) that I&amp;#039;ll be sure to pick up after the supply that I smuggled home after my last Sri Lanka trip dwindles. The chicken curry I concocted that night was a partial success. It was definitely not as rich as my grandmother&amp;#039;s and thankfully not as spicy as my Uncle Ananda&amp;#039;s, but it was delicious nonetheless. Eaten along with the mallung (saut\u00E9ed greens and coconut) and coconut rice that my boyfriend whipped up (he is Sri Lankan at heart), it was a meal any two cooks could be proud of. Craving curry? Try this easy recipe for an Indian-inspired chickpea and cauliflower curry. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a21966/curry-cravings/>