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Sri Lankan Black Chicken Curry
This Sri Lankan black curry features deep, roasted spices and a rich dark gravy that coats tender chicken pieces, creating a bold, fiery dish packed with intense flavor. A traditional Sri Lankan delicacy that combines aromatic spices, coconut milk, and fiery chilies for an unforgettable culinary experience.
Ingredients
- 1 kg Chicken
- 2 tbsp Oil
- Salt
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Dark Soy Sauce
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 inch Cinnamon Stick
- 3 Cloves
- 5 Green Cardamom Pods
- 10 Curry Leaves
- 1 cup Onion
- 3 Green Chillies
- 2 Bay Leaves
- 1 tbsp Red Chilli Powder
- 0.25 tsp Turmeric Powder
- 1 tsp Coriander Seed Powder
- 2 tbsp Black Pepper
- 1.5 cup Coconut Milk
- 2 Banana Peppers
- 1 Tomato
Instructions
- Marinate the chicken with oil, salt, ginger-garlic paste, and dark soy sauce for 15-20 minutes.
- Heat ghee in a large pan or pot over medium heat.
- Add mustard seeds, cumin seeds, cinnamon stick, cloves, and crushed green cardamom pods. Let them crackle and release their aromas.
- Add curry leaves and sliced onions, sauté until the onions become golden brown.
- Add the marinated chicken to the pan and cook until it starts to brown on all sides.
- Add green chillies and bay leaves to the curry.
- Sprinkle red chilli powder, turmeric powder, coriander seed powder, and finely ground black pepper over the chicken. Mix well.
- Pour in the coconut milk and stir to combine all ingredients.
- Add the chopped banana peppers and quartered tomato.
- Bring the curry to a simmer, then reduce heat to medium-low and cook covered for 25-30 minutes until the chicken is tender and cooked through.
- Stir occasionally and adjust seasoning as needed. The curry should have a rich, dark gravy.
- Serve hot with rice or bread.
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