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Sri Lankan Black pepper chicken curry.

Name: Sri Lankan Black pepper chicken curry.
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 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

4 servings

servings

10 minutes

active time

1 hour 10 minutes

total time

Start Cooking

Ingredients

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

Directions

Wash, clean and place the chicken parts in a bowl.

Add one 1/2 teaspoon of salt, and tamarind juice(3 tbsps), mix and let it marinate for 15 minutes.

Over medium heat, place a cooking pan and pour in the oil(4 tbsps).

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 tbs).

Cook for 2 minutes and then add the onions(1 large), green chilllies(2) and tomatoes(1 medium).

Sautee 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.

Cook until the tamarind juice is absorbed. let the chicken brown with a little added oil.

Frequently mix the chicken with the spices to avoid the chicken parts sticking to the pan.

Add turmeric(1/2 tsp), cumin(2 tsp), coriander(3 tsp), and pepper(2tbsp) over the chicken while the heat is low.

Mix all the ingredients in the pan for 3-5 minutes while cooking the meat with the spices.

Cover and let the curry simmer for 5-7 minutes until there is no liquid left

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.

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 favourite rice and curry dishes. meal ideas given above.

Nutrition

Serving Size

Calories

571

Total Fat

44 g

Saturated Fat

16 g

Unsaturated Fat

25 g

Trans Fat

0 g

Cholesterol

118 mg

Sodium

313 mg

Total Carbohydrate

13 g

Dietary Fiber

3 g

Total Sugars

4 g

Protein

33 g