Sri Lankan Black pepper chicken curry.
SRI LANKAN BLACK PEPPER CHICKEN CURRY.Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious pepper chicken curry with a thick coconut sauce.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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(substitute with a bay leaf)
- A 2″ piece of pandan leaf(optional)
- 1 tablespoon of garlic and ginger paste(3 cloves and a 1-inch piece of ginger can be minced for this purpose)
- 1″ cinnamon piece
- 3 cardamom pods
- 1 large onion sliced fine
- 2 whole green chillies
- 1 medium-sized tomato sliced into four
- 1/2 teaspoon of turmeric powder
- 2 teaspoon cumin powder
- 3 teaspoon coriander powder
- 2 tablespoons of pepper(start with 1 tablespoon and add more as per your taste)
- Salt to season
- 1 cup of coconut milk
Instructions
- 1
Wash, clean and place the chicken parts in a bowl.
- 2
Add 1 to ½ a teaspoon of salt, and tamarind juice(3 tablespoons), mix and let it marinate for 15 minutes.
- 3
Over medium heat, place a cooking pan and pour in the oil(4 tablespoons).
- 4
Once the oil heats(1 minute), add the curry leaves, pandan leaf(2-inch), cardamom(3), and cinnamon(1-inch), followed by ginger-garlic paste(1 tablespoons).
- 5
Cook for 2 minutes and then add the sliced onions(1 large), green chillies (2) and tomatoes(1 medium).
- 6
Saute the ingredients over low-medium heat until onions and tomatoes turn soft. 5-7 minutes.
- 7
Reduce the heat and add the chicken(with the marinade)to the cooking pan.
- 8
Cook until the tamarind juice is absorbed. Let the chicken brown with a little added oil.
- 9
Frequently mix the chicken with the spices to avoid the chicken parts sticking to the pan.
- 10
Add turmeric powder (1/2 teaspoon), cumin powder(2 teaspoons), coriander powder(3 teaspoons), and pepper powder(2 tablespoons) over the chicken while the heat is low.
- 11
Mix all the ingredients in the pan for 3-5 minutes while cooking the meat with the spices.
- 12
Cover and let the curry simmer for 5-7 minutes until there is no liquid left
- 13
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 the next stage.
- 14
Pour in the coconut milk, reduce heat, season with salt if necessary, then cover and simmer until the gravy thickens and takes on a darker hue. 15-25 minutes.
- 15
Serve warm with your favourite rice and curry dishes. meal ideas given above.