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
- 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
- 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.