Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan. This is the most traditional of Sri Lankan desserts. The buffalo milk yogurt which is set in eathenware pots, has a delicious layer of cream.
Greek yogurt made from ewe's milk is an excellent subsitute.
In a heavy-bottomed pan bring the jaggery and the water slowly to the boil. The heat should be kept to a minimum until the jaggery has dissolved. Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce. Strain into a sauceboat or jug and pour over the yogurt before serving. This cake combines traditional ingredients with exotic fruits and spices.