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I was shown this recipe by Dan Toombs, The Curry Guy. It's a recipe he picked up in Sri Lanka, and it's not something I've ever heard of before. But it is delicious - mildness and creaminess from coconut milk, and a big wallop of pepper from generous amounts of crushed black peppercorns. It's really easy to make and should be cheap too because it uses chicken wings. Next time you make a curry, try this one.