Are you ready to try the best and most popular Sri Lankan chicken curry ever? This Sri Lankan chicken curry recipe will get you the results you're looking for!
How I got to know this incredible Sri Lankan chicken curry.
I enjoyed so many amazing meals while in Sri Lanka staying at Cinnamon Hotels. One of my favourite curries was a black pepper chicken curry that I had at The Cinnamon Grand at their restaurant Nuga Gama. What a place!
That was my first introduction to this Sri Lankan chicken curry that I enjoyed many more times all over Sri Lanka.
I was in Sri Lanka as an invited blogger guest of Cinnamon Hotels and got to learn this recipe from their head chef at Nuga Gama.
The chicken curry is usually made with small cuts of chicken on the bone.
I loved picking up these small bones and gnawing at the meat. The flavour was out of this world.
Presentation and flavour tips.
All of the curries at Nuga Gama were cooked and presented in clay pots. I was determined to do that same.
It's not easy carrying a big clay pot back in your hand luggage but as you can see I got it back! You could of course use a normal saucepan for this authentic Sri Lankan curry but cooking it in a clay pot is great for presentation and flavour.
When it comes to the black pepper, please use this recipe as a guide! I like a lot of black pepper in this curry and usually use more than suggested. That is completely down to you and your taste.
When making a curry like this, it's important to taste as you go.
If you like the look of this chicken curry, try some of these Sri Lankan recipes too.
- Sri Lankan red chilli sambo
- Sri Lankan Coconut, Chilli and Onion Chutney
- Sri Lankan Pork Curry
- Sri Lankan Jaffna Crab Curry
- Sri Lankan Hoppers
Sri Lankan Black Pepper Chicken Curry
Ingredients
- 1 kilo ( 2lbs.) chicken thighs cut into bite sized pieces
- 2 tablespoon ghee
- 1 cinnamon stick
- 5 green cardamom pods
- 1 teaspoon mustard seeds
- 3 cloves
- 2 bay leaves
- 20 curry leaves (or so)
- 1 teaspoon cumin seeds
- 2 onions - finely chopped
- 2 tablespoons garlic and ginger paste
- 1 onion - thinly sliced
- 2 sweet green peppers
- 3 green chilli peppers (whichever you prefer)
- 20 cherry tomatoes - quartered
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1- 2 tablespoons finely ground black pepper (This should be to taste)
- 1 tablespoon soy sauce
- 400ml ( 1 1/2 cups) coconut milk
- Salt to taste
Instructions
- Heat the ghee in a large wok or pan until bubbling hot.
- Add the cinnamon, mustard seeds, cumin seeds, cloves, bay leaves and curry leaves.
- When the mustard seeds begin to pop, add the chopped onions and stir it all up.
- Fry the onions until they begin to brown and then add the green chillies, black pepper and other ground spices.
- Spoon in the garlic and ginger paste and soy sauce. Stir to combine.
- Stir in the chicken pieces and brown them for about five minutes.
- Add the sliced green peppers, tomatoes and sliced onions and cover the pot.
- Cook for five to ten minutes. As you do this the chicken and vegetables will release moisture. A pinch of salt will help in this process.
- To finish, pour in the coconut milk and simmer until you are happy. You can either serve this with a lot of sauce or reduce it down.
- Season with salt and perhaps a little more black pepper to taste.
Roxanne Bamboat says
This looks amazing ! Did the soy give it the colour or the spices? How was it cooking in the pot, I feel scared the pot might crack on the flame.
Dan Toombs says
Hi Roxanne
The colour came from the soy and black pepper. Before using my pan, soaked it and the lid in water for ten minutes. Then I filled the pot 1/4 full with water. Then I made a mix of 4 teaspoons plain flour to 400ml of water until I filled the pot. I also added a tablespoon of turmeric and vegetable oil. Then I placed the pot over very low heat for ten minutes. After that I placed the lid on top and brought the heat up to medium and cooked the water/flour mixture for about 20 minutes until simmering. You will need to stir often so that the liquid stays smooth. Once simmering, take the pot off the heat and let it cool overnight. The next day, remove the liquid and you're ready to go.
It worked great!
Cheers
Dan
Feroza Lankageeganage says
I learnt how to season a clay in a different way. by reading your blog. When I was lived in Sri-Lanka I used to season the pots by roasting coconut refuse under a vary low flame. Your method looks easier! You must have packed your clay pots really good, to have survived the journey. Tried out your recipe just now and it turned out perfect. Thank you.
Dan Toombs says
Thank you very much Feroza.
Dan 🙂
Kevin | Keviniscooking says
Nice job on getting that clay pot back home. I once carefully hand carried a delicate ceramic I picked up in Cairo a few years back and it made it!
I actually cracked my old tagine and received a new one I ordered from Tunisia Friday. This will be on my list to make in it after a lamb one I have been dying to make. This one sounds fantastic, look forward to hearing more of your adventures in Sri Lanka Dan. Thanks!
Dan Toombs says
Hi Kevin
Thanks for stopping by. What a place. I highly recommend going to Sri Lanka if you can. I didn't have one bad meal. 🙂
Dan
Stuart says
Absolutely lovely,
Stuart
Dan Toombs says
Thanks Stuart. 🙂
Dan
Manel says
Hi guys,
Thanks for all the good comments, as a Srilankan I am really proud and happy to hear all the good comments . Hope you will enjoy food and our culture in the future too
Manel
Dan Toombs says
Thank you Manel
I love Sri Lanka and the food. Amazing. Thanks for stopping by.
Dan
rasakama says
I made this chicken curry for dinner just while ago. I didn't have cumin seeds in my kitchen, so I didn't use that. Came out so delicious I truly love it. I cant wait until hubby comes home for dinner : )
Thank you so much for sharing.
I love cinnamon hotels too. Specially, cinnamon lakeside and cinnamon grand. 😉
Dan Toombs says
Hi Rasakama
I'm really glad you liked the recipe, even without the cumin. Thanks for giving it a try. Yes, Cinnamon Hotels are great!
Thanks,
Dan
Sudarshani says
There is nothing like a Sri Lankan chicken curry! And yours looks absolutely delicious!
Dan Toombs says
Thank you Sudarshani. 🙂
Dan
Tifa says
I'm looking for blackpepper curry and found out ur recipe really suits my taste. Thank you for the recipe.
Dan Toombs says
Thank you very much Tifa. Keep in touch! Glad you like the recipes.
Thanks,
Dan
Paddy says
Do you mean 2 teaspoons each of garlic and ginger paste? or 2 teaspoons in total?
Dan Toombs says
Hi Paddy
It in total. Ginger and garlic pastes mixed.
Thanks,
Dan
Akum says
Hi Dan,
I was looking for a chicken black pepper curry recipe n I came across your recipe which i made it.It was super delicious and yummy .I would recommend to my friends as well for the same recipe.Thanks a lot.
Food lover,
Akum
Dan Toombs says
Hi Akum
Thank you very much for that. I'm really glad you enjoyed the recipe.
Thanks,
Dan
David says
Hi from Australia,
I just made this as described apart from confusion over sweet green peppers - is that mild chillis or capsicum? Either way, this dish is a winner and Sri Lakan hot with the full measure of pepper...a keeper, thanks.
Dan Toombs says
Hi David
There is a little of both in this dish. Green chilli peppers and also capsicum. I'm really glad you liked the recipe.
Thanks
Dan
Markj says
This was a beautiful curry, enjoyed by friends and family. Thanks for sharing Dan
Dan Toombs says
Thank you Markj. Great to hear.
Dan
Mats says
Hi!
What type of soy sauce did you use? Chinese style dark soy sauce or sushi style light soy sauce?
Dan Toombs says
I usually use dark soy sauce for sauces. I've also been experimenting with coconut amino which is really good too but you don't get the colour.
Thanks,
Dan
scott says
Made this with quorn. Was very nice but it didn't look anywhere near as dark as yours. Plate licked clean, though 🙂
Dan Toombs says
Great to hear Scott. I use Quorn from time to time too. Trying to eat a lot more veggie food these days.
Dan
Chris says
Just made this for a second year for my Christmas party. As with last year iIve done enough by for 30 people. Great curry. Lovely flavours. Not too hot but a nice build from the black pepper.
Dan Toombs says
Great to hear Chris. Happy it was a success!
Cheers,
Dan
Ciara says
Marrying into a Sri Lankan family meant I had to learn making their food and curry is a weekly staple. This is a nice change to our curry recipe at home. Made this for the weekend and it came out superb! The Sri Lankans love it too! 😊
Dan Toombs says
Hi Ciara
That's great to hear. Really glad you and family like the recipe. 🙂
Dan
Dave says
Hey Dan I’m gonna give your recipe a shot,it looks lovely I was wondering could I swap the ghee for veg oil and would lite coconut milk be okay. Many thanks Dave
Dan Toombs says
Yes you could swop the ghee for vegetable oil, it will just lose a bit of the richness. Also no reason why you can't use lite coconut milk.
Thanks
Dan
Mike Nellist says
Hi Dan, this curry is next on my list. If I was to make this as a 1/2 person curry would I 1/2 all ingredients including spices/sauce etc or just the chicken & veg? Also does it freeze ok?
Dan Toombs says
Hi Mike
Yes, just half it but maybe reduce more than half the hot spices and add any more to taste.
Dan