Learn how to make Sri Lankan Black Chicken Curry with our Chef Varun Inamdar.
Introduction
Sri Lankan Black Chicken Curry is one of the most popular Sri Lankan curries. It’s spicy and so flavourful. Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious pepper chicken curry with coconut milk. The fresh ground pepper gives this dish a unique flavour. Black pepper is known for its health benefits, especially when it comes to digestion and antibacterial quality. If you are serving a Sri Lankan menu for lunch, you can definitely make this coconut milk-based curry. It can be served with parathas, roti, chapati, or rice. Do try this delicious chicken curry recipe today and let us know how you like it.
Chef’s Trivia
Marinating the Chicken
1 kg Chicken
2 tbsp Oil
Salt (as required)
1 tbsp Ginger-Garlic Paste
2 tbsp Dark Soy Sauce
Cooking The Curry
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1-inch Cinnamon Stick
3 Cloves
5 Green Cardamom Pods (crushed)
10-12 Curry Leaves
1 cup Onion (sliced)
3 Green Chillies
2 Bay Leaves
1 tbsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Coriander Seed Powder
2 tbsp Black Pepper (finely ground)
1 & 1/2 cup Coconut Milk
2 Banana Peppers (chopped)
1 Tomato (quartered)
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About Sri Lankan Cuisine
Sri Lankan food offers a vivid array of flavor combinations: sweet caramelized onion relishes, bitter melon, spicy scraped coconut, and the burn of curry tamed by mild rice, and palm sugar sweetened desserts. Samosas and dhal (lentil curry) look familiar, but upon closer inspection, these, too, have a definitively Sri Lankan spin: these thinner curries tend to be more heavily spiced than many Indian versions, and the cuisine is more inclusive of non-native ingredients, brought by international trade moving through the island. Foods that seemed to be known territory find exciting new applications in Sri Lanka, where noodles come in pancake form and pancakes serve as both bowl and base of the feast.
Sri Lankan food is not for the timid eater: the fiery curries, sweet caramelized onion in seeni sambal (onion relish), and sour lime pickle are all dominant, powerful flavors that startle awake senses dulled by the thick, hot island air. Rice is an ever-present antidote to these big flavors. A meal in Sri Lanka is called “rice and curry”—a term that’s almost synonymous with food in general. There’s rice, of course, and usually a curry with a thin broth and large chunks of the featured protein (beef, pork, fish, goat, and on from there), plus an assortment of side dishes—anywhere from four to nine or ten, depending on the time and place. For a quicker bite, there are “short eats,” a Sri Lankan term essentially denoting snacks—often a coconut roti with hot sauce, a newspaper cone of fried spiced chickpeas, or maybe a samosa.
75% of Sri Lankans are Sinhalese (mostly Buddhist), and the food generally described as Sri Lankan is their food. Tamils (mostly Hindus), especially those in the north, use slightly different spices and other ingredients in their curries, but the format of the dishes is similar to food found on the rest of the island. Many Westerners’ only reference to Tamil culture is the Tamil Tigers, a group of militant separatists from the north.
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