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chicken ambulthiyal curry(black pepper-sour chicken curry).

Chicken ambulthiyal curry.

Spicy, sour pepper chicken curry made using goraka(also known as brindle berry, Malabar tamarind and Garcinia gummi-gutta).

 

A hot chicken dish without gravy that looks and tastes like grilled chicken, only it’s made over a stovetop.

 

Meal ideas with ambulthiyal

chicken curry.

 

Keep it simple. avoid adding any pickled salad or other side-dishes that use vinegar.

 

Ghee rice, fresh cucumbers, tomatoes and sliced onions tossed together with a little salt, green-bean stir fry and coconut milk-based mild curry should do it.

 

Add your favorite mallung to the meal as well(try the beetroot mallum, green mung mallum or cabbage mallum).

 

Poppadoms, curd chillies can also be added to your Sri Lankan menu.

black pepper dry chicken curry also known as chicken ambulthiyal

 

One of the key ingredients in this black pepper chicken is the use of goraka(Sinhalese term). It’s the ingredient that gives this dry chicken curry its unique taste.

 

WHAT IS “GORAKA”?

It’s also known as Brindleberry, Indian tamarind and in Sinhalese, “goraka”.

The key taste it brings to the dish is the sour taste.

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!chicken ambulthiya, a dry black pepper chicken curry cooked the sri lankan way. a non dairy and chicken curry cooked without coconut milk.

Utensils and appliances needed.

Chopping board and knife

Food processor

Small pan

Large bowl

Large pan or wok

 

Does the chicken ambulthiyal taste like the fish ambulthiyal?

 

Not exactly. since the meat textures are different, there is a difference.

The most predominant tastes are both pepper and the sour taste coming through.  

For the chicken ambulthiyal, we are only making the goraka blend and not the spice paste but adding the spices and other ingredients as we cook.

 

What’s the substitute
ingredient for goraka?

 

Check out the Indian or Sri Lankan shops first for goraka, you might also find it in paste form.

If you are unable to find it then the next best substitute is tamarind pulp or paste.

 

Whether you use the tamarind pulp or paste, make sure to be very careful about how much you use.

Tamarind has a much sharper sour taste that can really put off the flavors in this black pepper chicken curry if you overuse it.

 

What you want to happen is to taste the combination from the heat of the black pepper and the sourness of the tamarind to work together in balancing out the flavors. so please use the tamarind quantity mentioned below.

 

What can I substitute for roasted curry powder?

 

Quite frankly, I hesitate to give you a substitute but if you’re not going to try the recipe simply because you haven’t found this one ingredient then simply take your regular curry powder, gently dry roast over a very low flame until slightly dark and use it.

 

Try my raw curry powder recipe if you haven’t made your own curry powder before.

 

Other ambulthiyal recipes.

Fish ambulthiyal.

 

More Sri Lankan chicken recipes to try!

 

 

 

 

 

 

 

Storing- once cool you can refrigerate for 3-4 days. 

Freezing-once cooked, leave out to reach room temperature and store in a ziplock or airtight containers. use within two weeks.

 

Heating- leave the dry chicken curry to reach room temperature, cook over the stovetop with a few tablespoons of water to heat the chicken.

 

If you are microwaving sprinkle 2-3 tablespoons of water over the chicken parts before you microwave(3-4 minutes should do).

 

Stop food waste by- if you’ve made too much, portion out the chicken ambulthiyal and use as needed.

Strip the meat of any leftovers, stir-fry with few onion slices, layer it over a slice of cheese and make a sandwich toast.

 

recipe difficulty rating.

 

How to make chicken

Ambulthiyal.

 

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

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

 

To make the goraka spice paste.

18 pieces of goraka(in a paste form 3 tablespoons. if you are substituting goraka with tamarind, in a paste form use, 2 and 1/2 tablespoons.

Tamarind pulp with seeds-soak 3 tablespoons of tamarind in 1/4 cup of hot water for 10 minutes, squeeze and remove seeds to use the thick tamarind juice).

1 tablespoon of black peppercorns

4 cloves of garlic

 

To make the chicken ambulthiyal.

700g of chicken

1 and 1/2 tablespoon of black pepper powder

1 teaspoon of turmeric

1 tablespoon of red chilli powder(reduce to 1 teaspoon if you need it less spicy)

1 tablespoon of roasted curry powder(read notes above if you are looking for a substitute ingredient)

A sprig of curry leaves

2-inch piece Pandan leaf

1 stalk of lemongrass slightly bruised

1-inch piece cinnamon

1 tablespoon of minced or roughly chopped garlic

1 cup of water

2-3 tablespoons of oil

 

 

 

Method

Cut and wash the chicken parts thoroughly, remove any excess fat trimmings, make sharp and deep incisions(2-3) over the meat especially if you are using legs, set aside.

 

 

Making the ambulthiyal paste.

Place the goraka pieces(18 pieces), garlic(4 cloves) in a pan with 1/2 cup of water. slow simmer for 10 minutes or until the goraka is soft.

 

If you are using tamarind as a substitute– do not boil just blend the garlic, peppercorns to make a watery paste.

 

I have given the quantity for both paste or pulp with seeds on the ingredient list.

cooking the goraka with garlic to soften them up.

 

 

Once the goraka is soft, use a few tablespoons of the same water, peppercorns(1 tbs), the garlic cloves, the goraka(brindleberry)and blend it to make a thick paste.

 

 

How to marinate the chicken for the ambulthiyal.

 

Place the chicken parts(700g)in a large bowl.

 

Add pepper(1 and 1/2 tbs), chilli powder(1tbs), turmeric(1 tsp), roasted curry powder(1 tbs), season with salt(1 tsp or a little more for seasoning with caution not to make it too salty).

 

Combine all ingredients and rub the dry spices on to the chicken, if you are sensitive to spices, wear disposable gloves to combine the curry powders with the chicken.

marinating the chicken parts with the curry powders to make the ambulthiyal.

 

Finally, add the goraka paste and rub it onto the chicken parts. let it marinate for 15 minutes.

adding the goraka paste.

 

 

Transfer the marinated chicken to a cooking pan.

Add curry leaves(a sprig), pandan leaf(1 inch) lemongrass(1 stalk), garlic(1 tbs). oil(2 tbs).

 

Add water(1 cup), place the chicken ambulthiyal curry over low flame and slow simmer.

Check for seasoning once you have a thick gravy and season with salt if needed.

cooking the sour pepper curry in water.

 

 

Continue to slow simmer until all water is absorbed and the chicken curry turns to a dry curry.

Maintaining low-medium heat. slightly sear the meat to give it a charred taste and look. add a tablespoon of oil if you need. 

cooking the chicken down until there is no water.

 

Cook the pepper chicken until you have a dry chicken ambulthiyal curry.

cooked chicken ambulthiyal curry.

chicken ambulthiyal curry(black pepper-sour chicken curry).

chicken ambulthiyal curry(black pepper-sour chicken curry).

Yield: 5
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

A hot chicken dish without gravy that looks and tastes like grilled chicken, only it’s made over a stovetop.

Ingredients

  • To make the goraka spice paste.
  • 18 pieces of goraka(in a paste form 3 tablespoons. if you are substituting goraka with tamarind, in a paste form use, 2 and 1/2 tablespoons.
  • Tamarind pulp with seeds-soak 3 tablespoons of tamarind in 1/4 cup of hot water for 10 minutes, squeeze and remove seeds to use the thick tamarind juice).
  • To make the chicken ambulthiyal.
  • 700g of chicken
  • 1 and 1/2 tablespoon of black pepper powder
  • 1 teaspoon of turmeric
  • 1 tablespoon of red chilli powder(reduce to 1 teaspoon if you need it less spicy)
  • 1 tablespoon of roasted curry powder(read notes above if you are looking for a substitute ingredient)
  • A sprig of curry leaves
  • 2-inch piece Pandan leaf
  • 1 stalk of lemongrass slightly bruised
  • 1-inch piece cinnamon
  • 1 tablespoon of minced or roughly chopped garlic
  • 1 cup of water
  • 2-3 tablespoons of oil
  • 1 tablespoon of black peppercorns
  • 4 cloves of garlic

Instructions

    Cut and wash the chicken parts thoroughly, remove any excess fat trimmings, make sharp and deep incisions(2-3) over the meat especially if you are using legs, set aside.

    I have given the quantity for both paste or pulp with seeds on the ingredient list.

    Once the goraka is soft, use a few tablespoons of the same water, peppercorns(1 tbs), the garlic cloves, the goraka(brindleberry)and blend it to make a thick paste.

    MAKING THE AMBULTHIYAL PASTE.

    Place the goraka pieces(18 pieces), garlic(4 cloves) in a pan with 1/2 cup of water. slow simmer for 10 minutes or until the goraka is soft.

    If you are using tamarind as a substitute– do not boil just blend the garlic, peppercorns to make a watery paste.

    HOW TO MARINATE THE CHICKEN FOR THE AMBULTHIYAL.

    Place the chicken parts(700g)in a large bowl.

    Add pepper(1 and 1/2 tbs), chilli powder(1tbs), turmeric(1 tsp), roasted curry powder(1 tbs), season with salt(1 tsp or a little more for seasoning with caution not to make it too salty).

    Finally, add the goraka paste and rub it onto the chicken parts.

    Combine all ingredients and rub the dry spices on to the chicken, if you are sensitive to spices, wear disposable gloves to combine the curry powders with the chicken.

    Let the chicken marinate for 15 minutes.

    Transfer the marinated chicken to a cooking pan.

    Add curry leaves(a sprig), pandan leaf(1 inch) lemongrass(1 stalk), garlic(1 tbs). oil(2 tbs).

    Add water(1 cup), place the chicken ambulthiyal curry over low flame and slow simmer.

    Check for seasoning once you have a thick gravy and season with salt if needed.

    Continue to slow simmer until all water is absorbed and the chicken turns to a dry curry.

    Maintaining low-medium heat. slightly sear the meat to give it a charred taste and look. add a tablespoon of oil if you need. 

    Cook the pepper chicken until you have a dry chicken ambulthiyal curry.

    Made this recipe? 

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    Nutrition Information:
    Yield: 5 Serving Size: 1
    Amount Per Serving: Calories: 646Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 169mgSodium: 178mgCarbohydrates: 43gFiber: 5gSugar: 22gProtein: 53g

    Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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