⭐ How to make hot pepper chicken curry Sri Lankan style.

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Sri Lankan Traditional Farmers Lunch with Hot & Spicey Chicken Curry. Mouthwatering smell and very delicious

Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious black pepper chicken curry with a thick coconut sauce.

When you get tired of cooking a really spicy Sri Lankan chicken curry using red chillies and need a change in taste then this black pepper chicken curry will make a difference.

🔵 Ingredients to cook black pepper chicken curry.

1kg of chicken

3 tablespoons of tamarind juice(1 tablespoon of tamarind soaked in 1/4 water for 5 minutes)

5 tablespoons of oil

curry leaves(substitute with a bay leaf

1 tablespoon of garlic and ginger paste

1″ cinnamon piece ⭐

3 cardamom pods

1 large onion sliced fine

3 whole green chillies⭐

1 medium-sized tomato sliced into four

1 teaspoon of turmeric powder

2 teaspoon cumin powder & coriander powder

4 tablespoons of hot black pepper⭐

(start with 1 tablespoon and add more as per your taste)

Salt to season

1 cup of coconut milk

🔵 Method

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.

Once the oil heats(1 minute), add the curry leaves, pandan leaf, cardamom, and cinnamon followed by ginger-garlic paste.Cook for 2 minutes and then add the onions, green chilllies and tomatoes.

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, cumin, coriander, and pepper 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.adding black pepper and spices to cook the black pepper chicken curry. 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.

adding coconut milk to cook the black pepper chicken curry.

Serve warm with your favourite rice and curry dishes.

💚 black pepper chicken curry cooked and ready👍

⭐Buy fresh black pepper

⭐Buy fresh cinnamon