Sri Lankan Black Chicken Curry
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Sri Lankan Black Chicken Curry

👤 4 servings medium 🌍 Sri Lankan facebook.com ↗

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.

SpicyTraditional

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

  1. Marinate the chicken with oil, salt, ginger-garlic paste, and dark soy sauce for 15-20 minutes.
  2. Heat ghee in a large pan or pot over medium heat.
  3. Add mustard seeds, cumin seeds, cinnamon stick, cloves, and crushed green cardamom pods. Let them crackle and release their aromas.
  4. Add curry leaves and sliced onions, sauté until the onions become golden brown.
  5. Add the marinated chicken to the pan and cook until it starts to brown on all sides.
  6. Add green chillies and bay leaves to the curry.
  7. Sprinkle red chilli powder, turmeric powder, coriander seed powder, and finely ground black pepper over the chicken. Mix well.
  8. Pour in the coconut milk and stir to combine all ingredients.
  9. Add the chopped banana peppers and quartered tomato.
  10. 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.
  11. Stir occasionally and adjust seasoning as needed. The curry should have a rich, dark gravy.
  12. Serve hot with rice or bread.

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