Updated: Aug 31, 2018
Who doesn’t love chicken curry? There’s something really special about curries. Make yours extra special by bringing the aromatic flavours of Sri Lanka to your plate. Sri Lankan Black Pepper Chicken Curry is a delicious blend of Sri Lankan flavours, enriched by Indian and colonial influences. This popular Sri Lankan dish is a delightfully rich and flavoursome curry and will be loved by the entire family.
20 curry leaves
2 tbsp olive oil
1 cinnamon stick
5 cardamon pods
2 tsp cumin powder
1 tsp dried chiili flakes
2 tsp black pepper
1 red onion(peeled and finely chopped)
1 red pepper(deseeded and chopped)
1 green pepper(deseeded and chopped)
2 red chillies(deseeded and finely chopped)
1 green chilli(deseeded and finely chopped)
7 garlic cloves(peeled and finely chopped)
2tsp ginger(peeled and grated)
5 tomatoes (cut into quarters)
1 tbsp dark soy sauce
400 mls coconut milk
500g chicken breast fillets(cut into pieces)
Here’s how you can make Sri Lankan Black Pepper Chicken Curry! Get cooking!
On a medium heat, heat the olive oil in a pan. Add the cinnamon, cardamom pods, cloves, and curry leaves. Add the chopped onions. Fry the onions until they begin to brown and then add the red and green chillies, black pepper, chilli flakes and cumin. Add in the garlic, ginger and soy sauce. Add in the chicken pieces. Add the red pepper, green pepper and tomatoes. Cook until tender. Pour in the coconut milk and simmer for 10 mins. Remove the cinnamon stick. Season to taste. Enjoy! We served ours with brown rice and a garnish of coriander.
Chicken curry is one of the most popular curry dishes in the world, but have you ever had Sri Lankan style? What’s your favourite chicken curry?
Notes: Add more black pepper if you like it really spicy.