Sri Lankan Black Pepper Chicken Curry Recipes

SRI LANKAN BLACK PEPPER CHICKEN CURRY.

Steps:

• 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.