kalupol-Sri Lankan chicken curry(spicy black chicken curry).

Another Sri Lankan chicken curry recipe for you.

What’s special about this chicken curry is the gravy.

It’s made with a combo of toasted coconut and raw rice with a few spices making the gravy.

Love lots of thick gravy in your chicken curry?

Then you’ll want to try this version of a Sri Lankan chicken curry.

It’s spicy, creamy, thick gravy adds a unique flavor to the meat curry.

If you want to change your usual chicken curry then“kalu pol”Sri Lankan chicken curry should be your next meaty dish to try.

Meal ideas to use with kalupol chicken curry.

Sri Lankan meal plan 1
Sri Lankan meal plan 2

Sri Lankan meal plan 3 

Sri Lankan meal plan 4

Sri Lankan meal plan 5

Sri Lankan meal plan 6

Sri Lankan meal plan 7

Save the recipe to your favourite Pinterest board!

Utensils and appliances needed to make kalupol chicken curry.

Medium-sized frying pan.
Some bowls to hold ingredients(2-3).
A coffee grinder.
Medium-pan to cook the chicken curry.

Workflow to make the Sri Lankan recipe.

• Marinate the chicken. 
• Toast the coconut, spices and raw rice and grind it to a fine powder in a coffee grinder.
• Temper the spices. 
• Combine all ingredients to make the chicken curry.

More Sri Lankan chicken curry recipes.

Sri Lankan ambulthiyal chicken curry.

How to cook a chicken curry without coconut milk.

Sri Lankan deviled chicken curry.

Sri Lankan black pepper chicken curry.

Sri Lankan chicken and potato curry.

Jaffna curry powder chicken curry.

Storing- once chicken curry is cooked, let it cool and store in a glass jar, avoid using plastic containers as they will stain. can be refrigerated for 3-4 days.

Freezing- let cool and freeze for 2 weeks. use aluminium foil containers to store and freeze curry.

Reheating-let curry reach room temperature and then microwave for 3-4 minutes until curry is thoroughly hot, curry may splatter so please use a microwave cover.

If using a stove top, add 1/4 water and heat the curry gradually over low-medium heat, constantly stir.

Stop food waste by– cook only as much as you need.

You can freeze the curry until use. Share with your neighbor and introduce them to Sri Lankan food.

Why this Sri Lankan chicken curry recipe needs a little care when cooking.

Although the chicken curry is cooked over a stove top, the preparation of ingredients is where most of the work is involved.

The above rating is given to the recipe due to the prep work involved in cooking chicken curry.

The ingredients to make the chicken curry can be found in any Asian store.

The ingredients that are unique to this recipe are, raw rice, scraped coconut, roasted curry powder, curry leaves and pandan leaf and tamarind.

Substituting ingredients in a hurry.

Pandan leaf and curry leaves- if you are unable to find them substitute with 2 bay leaves.

Freshly scraped coconut- substitute with dessicated coconut. hydrate the coconut flakes by adding a tablespoon of water and then gently toasting it.

Roasted curry powder- though the roasted curry powder has a few other ingredients in it, some might not be familiar with this curry powder which is mostly used in meat dishes.

If you are unable to find roasted curry powder, gently toast your regular curry powder for 10-15 seconds over low fire.

Raw rice- what raw rice means here is the rice type you use to make kiribath(Sri Lankan milk rice) but you can use whatever type of rice you have although you might have to toast it a little bit longer. 

Kalupol Sri Lankan chicken curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

500g chicken cleaned, washed and cut to required size(boneless or with bones).

For the chicken+spice marinade

1 tablespoon of chilli powder

1/2 teaspoon turmeric powder

1 and 1/2 tablespoons of roasted Sri Lankan curry powder

1/2 teaspoon cumin powder

2 tablespoon of tamarind juice(if using paste 1/2 teaspoon should do)

For the raw spice powder

1 tablespoon of raw rice

2 tablespoon freshly grated coconut

2 red dried red chilli

1 teaspoon black mustard

1 teaspoon cumin seed

For tempering and cooking the curry.

4 tablespoons of oil 
A sprig of curry leaves
2-inch pandan 
1-inch cinnamon piece
2 medium-sized onions sliced fine
2 tablespoons of ginger-garlic paste
2-3 green chilli split in the middle
1 teaspoon pepper powder
Salt to season
1/2 cup of water

Method

If you are using a whole chicken or a beginner’s cook then read my post on How to cut a whole chicken first.

Have all the ingredients needed to marinate the chicken to make the Sri Lankan chicken curry.

Marinating the chicken.

Place the chicken(500g) in a bowl, add turmeric(1/2 tsp), chilli powder(1 tbs), roasted curry powder(1 and 1/2 tbs), cumin powder(1/2 tsp), tamarind juice(2 tbs, if using tamarind paste 1/2 tsp) and salt to season.

Combine the spices with the chicken and set aside in the marinade for 10-15 minutes.

Making the coconut+raw rice+spice roasted powder.

Place a frying pan over low heat, let the pan dry and warm for a few seconds.

Once dry, add the raw rice(1 tbs) and grated coconut(2 tbs), gently toast these two ingredients until they turn golden.

Toast them in low heat so you won’t burn them, if you are worried about burning the rice too soon, toast the individual ingredients(raw rice and grated coconut separately).

Do not leave the pan unattended and constantly shake or move the ingredients so they toast evenly. 

Set aside to cool in a bowl.

Use the same method to toast the red dried red chillies(2), fennel seeds(1 tsp), cumin seeds(1 tsp) and mustard seeds(1 tsp).

Toast over low fire until they release their aroma(less than 5 minutes).

Set aside to cool.

Once all the ingredients are cool, by this I mean both the toasted spices and the raw rice+grated coconut mix.

Use a coffee grinder or spice blender to grind them to a somewhat fine powder.

The spice powder need not be powdery fine, make sure to use the coffee grinder in short pulses to avoid the grinder motor overheating.

Making the”kalupol” chicken curry.

Place a  cooking pan over, medium heat, pour in the oil(4 tbs).

gradually add curry leaves(a sprig or 5-6 leaves), pandan(2″ piece), onions(2 medium sliced), ginger-garlic paste(2 tbs), green chilli(2-3), pepper powder(1 tsp).

Temper all the ingredients over medium heat for 3 minutes or until the onions turn translucent.

Once this is done add the coconut+raw rice+ spice powder you made.

Combine and let it cook for exactly 3 minutes over low heat. 

The result should be a dark and dry spice paste.

Add the marinated chicken to the spice mix. 

Combine the chicken with the spice paste in the pan. cook for 3 minutes.

Pour in 1/2 cup of water, stir, season with salt if necessary, cover and slow simmer the chicken curry until gravy is reduced in half.

This curry doesn’t have a lot of gravy so how long you want to slow simmer in the final stage of making the chicken curry will result in how much gravy is left and that I would leave it to you.

Join me on islandsmile you tube channel.

Made this recipe? great!
If you are a regular on the blog and would love to help me grow, here’s how you do it.
*When you make the recipe, please do leave a review and a rating on the recipe card.
*subscribe if possible.
*Catch my mistakes and send me a scolding to correct them.
*Spread the word, share links to my recipes with your friends and family. every little thing you do helps me grow the site.

kalupol-Sri lankan chicken curry.

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

What’s special about this chicken curry is the gravy. 

It’s made with a combo of toasted coconut and raw rice with a few spices making the gravy.

Love lots of thick gravy in your chicken curry? 

Then you’ll want to try this version of a Sri Lankan chicken curry.

 

Print

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 500g chicken cleaned, washed and cut to the required size(boneless or with bones).
• For the chicken+spice marinade
• 1 tablespoon of chilli powder
• 1/2 teaspoon turmeric powder
• 1 and 1/2 roasted tablespoons of Sri Lankan curry powder
• 1/2 teaspoon cumin powder
• 2 tablespoon of tamarind paste(if using paste 1/2 teaspoon should do)
• For the raw spice powder
• 1 tablespoon raw rice
• 2 tablespoon freshly grated coconut
• 2 red dried red chilli
• 1 tablespoon black mustard
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seed
• For tempering and cooking the curry.
• 4 tablespoons of oil
• A sprig of curry leaves
• 2-inch pandan
• 1-inch cinnamon piece
• 2 medium-sized onions sliced fine
• 2 tablespoons of ginger-garlic paste
• 2-3 green chilli split in the middle
• 1 teaspoon pepper powder
• Salt to season
• 1/2 cup of water

Instructions

If you are using a whole chicken or a beginner’s cook then read my post on How to cut a whole chicken first.

Have all the ingredients needed to marinate the chicken to make the Sri Lankan chicken curry.

MARINATING THE CHICKEN.

Place the chicken(500g) in a bowl, add turmeric(1/2 tsp), chilli powder(1 tbs), roasted curry powder(1 and 1/2 tbs), cumin powder(1/2 tsp), tamarind juice(2 tbs, if using tamarind paste 1/2 tsp) and salt to season.

Combine the spices with the chicken and set aside in the marinade for 10-15 minutes.

Making the coconut+raw rice+spice roasted powder.

Place a frying pan over low heat, let the pan dry and warm for a few seconds.

Once dry, add the raw rice(1 tbs) and grated coconut(2 tbs), gently toast these two ingredients until they turn golden.

Toast them in low heat so you won’t burn them, if you are worried about burning the rice too soon, toast the individual ingredients(raw rice and grated coconut separately).

Do not leave the pan unattended and constantly shake or move the ingredients so they toast evenly. 

Set aside to cool in a bowl.

Use the same method to toast the red dried red chillies(2), fennel seeds(1 tsp), cumin seeds(1 tsp) and mustard seeds(1 tsp).

Toast over low fire until they release their aroma(less than 5 minutes).

Set aside to cool.

Once all the ingredients are cool, by this I mean both the toasted spices and the raw rice+grated coconut mix.

Use a coffee grinder or spice blender to grind them to a somewhat fine powder.

The spice powder need not be powdery fine, make sure to use the coffee grinder in short pulses to avoid the grinder motor overheating.

Making the”kalupol” chicken curry.

Place a  cooking pan over, medium heat, pour in the oil(4 tbs).

gradually add curry leaves(a sprig or 5-6 leaves), pandan(2″ piece), onions(2 medium sliced), ginger-garlic paste(2 tbs), green chilli(2-3), pepper powder(1 tsp).

Temper all the ingredients over medium heat for 3 minutes or until the onions turn translucent.

Once this is done add the coconut+raw rice+ spice powder you made.

Combine and let it cook for exactly 3 minutes over low heat. 

The result should be a dark and dry spice paste.

Add the marinated chicken to the spice mix. 

Combine the chicken with the spice paste in the pan. cook for 3 minutes.

Pour in 1/2 cup of water, stir, season with salt if necessary, cover and slow simmer the chicken curry until gravy is reduced in half.

This curry doesn’t have a lot of gravy so how long you want to slow simmer in the final stage of making the chicken curry will result in how much gravy is left and that I would leave it to you.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  SIGIRI HOUSE SPECIAL ROASTED SRI LANKAN CURRY POWDER (3)
• 
  Indian Spice Swad Chili Powder Red (Regular) 7oz-
• 
  Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics
• 
  1-Pound Restaurant Ground Cumin Seed Powder Spice
• 
  Jiva USDA Organic Mustard Seeds Black 7 Ounce - Nearly 1/2 Pound
• 
  Dried Pandanus Leaves famous in Thai cooking, Indian, and other southeast asian countries as a spice (0.5oz.)
• 
  Naturally Grown Curry Leaves Whole Air Dried 0.7 oz

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.