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Sri Lankan black pepper chicken curry, a little different to your regular chicken curry, an earthy at the same time tasty dish with pepper being a key ingredient in the dish.

SRI LANKAN BLACK PEPPER CHICKEN CURRY.

SRI LANKAN BLACK PEPPER CHICKEN CURRY, A LITTLE DIFFERENT TO YOUR REGULAR RED CHICKEN CURRY, PEPPER IS THE KEY INGREDIENT THAT MAKES ALL THE DIFFERENCE IN THIS DISH.
Course curry, dinner, lunch
Cuisine asian,, gluten-free, low-carb, spicy, Srilankan
Prep Time 10 minutes
Cook Time 40 minutes
Marinate for 10 minutes
Total Time 50 minutes
Servings 5
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

500g of chicken(can include legs and other parts)

2-3 tablespoons of tamarind juice(1 tablespoon of tamarind soaked in 1/4 water for 5 minutes)

4 tablespoons of oil

A handful of curry leaves

A 2-inch piece of pandan leaf

1 tablespoon of garlic and ginger paste(3 cloves and a 1-inch piece of ginger can be minced for this purpose)

2 whole green chillies

1 large onion finely sliced

1-inch cinnamon piece

3 cardamom pods

1 medium-sized tomato sliced into four

1/2 teaspoon of turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

2 tablespoons of pepper(start with 1 tablespoon and add more as per your taste)

Salt to season

1 cup coconut milk

Instructions

Wash, clean and place the chicken parts in a bowl, add one 1/2 teaspoon of salt, tamarind juice, mix and let it sit while you prepare the curry.

Over medium heat, place a cooking pan and pour in the oil, once the oil heats(1 minute), add the curry leaves, pandan leaf, cardamom, cinnamon followed by ginger-garlic paste. cook for a minute before adding the onions, green chilllies and tomatoes.

Saute the ingredients over low-medium heat until onions and tomatoes turn soft. 5-7 minutes.

Reduce heat and add the chicken(with the marinade)to the cooking pan

Add turmeric, cumin, coriander, pepper over the chicken and while the heat is low, mix all the ingredients in the pan for 2-3 minutes.

Cover and let the curry simmer for 5-7 minutes until there is no liquid if you prefer to fry the chicken at this stage add 2 tablespoons of oil and let the chicken brown slightly OR continue to cook until all liquid evaporates and proceed to next stage.

Pour in the coconut milk, reduce heat, season with salt if necessary then cover and simmer until gravy thickens and takes on a darker hue.15-25 minutes.

Serve warm with your favorite rice and curry dishes.

Recipe Notes

SUBSTITUTING INGREDIENTS FOR BLACK PEPPER CHICKEN CURRY

For the curry, I’ve mentioned 1 teaspoon cumin powder and coriander powder, you can replace these two spices with a tablespoon of curry powder.

CAN I LIGHTLY FRY THE CHICKEN AND AT WHAT STAGE DO I FRY THEM?

You can lightly fry the chicken when you are simmering the chicken on low heat to get rid of the liquid, once the liquid evaporates, pour in 2 tablespoons of oil and fry them until they turn slightly brown, make sure the spices don’t burn while you do this. 

Continue with the next step of adding coconut milk.