Heat coconut oil in a pan and add in the cinnamon and cardamom. When making the dish, you need to keep an eye on the amount of Pepper you use(as per your taste) since pepper can be a tricky spice. It’s a match made in heaven. When the mustard seeds begin to pop, add the chopped onions and stir it all up. Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious pepper chicken curry with a thick coconut sauce. 1 large onion, finely sliced. Marinating the chicken. Dinner can be bread with pepper chicken and coconut sambol or a milky dhal curry. What I mean is, too little and the chicken curry doesn’t have much of the peppery flavor you are going for, too much and you’ll get a slight bitterness in the back of your throat. Serve warm with your favorite rice and curry dishes. Sautee the ingredients over low-medium heat until onions and tomatoes turn soft. Prep Time 10 minutes Cook Time 45 minutes Add the sliced green peppers, tomatoes and sliced onions and cover the pot. Add the cinnamon, mustard seeds, cumin seeds, cloves, bay leaves and curry leaves. It’s a versatile recipe that you can adapt to your taste and still be absolutely delicious. A dish that you should definitely try. The hardest part about this recipe is sourcing the ingredients. Heat the ghee in a large wok or pan until bubbling hot. Breakfast- for a change replace the usual red chilli chicken curry with this pepper chicken and serve with coconut roti or kiribath with lunumiris. It’s free and on the blog, for you to try anytime. Place the chicken(500g) in a bowl, add turmeric(1/2 tsp), chilli powder(1 tbs), roasted curry powder(1 and 1/2 tbs), cumin powder(1/2 tsp), tamarind juice(2 tbs, if using tamarind paste 1/2 tsp) and salt to season. 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. What this means is that I will receive a small percentage of any sales made through them. Your email address will not be published. Thank you so much with love xxx, Much love and appreciation for trying out the recipes. Fry the onions until they begin to brown and then add the green chillies, black pepper and other ground spices. Invest some time to find the freshest spices and produce you can - it makes a difference. You can lightly fry the chicken when you are simmering the chicken on low heat to get rid of the liquid, once the liquid evaporates, pour in 2 tablespoons of oil and fry them until they turn slightly brown, make sure the spices don’t burn while you do this. Sri Lankan Coconut, Chilli and Onion Chutney, 1 kilo ( 2lbs.) Since black pepper is well-known for its health benefits, especially when it comes to digestion and antibacterial quality, adding them to your cooking gives you a chance of getting more of the benefits into you. (pack of 12), Naturally Grown Curry Leaves Whole Air Dried 0.7 oz, Dinner can be bread with pepper chicken and, Breakfast- for a change replace the usual red chilli chicken curry with this pepper chicken and serve with. Wash, clean and place the chicken parts in a bowl, add one 1/2 teaspoon of salt, tamarind juice(3 tbs), mix and let it marinate for 15 minutes. 5-7 minutes. 2 cm fresh ginger grated. Ingredients: 2 - 3 tbsp coconut oil. If using chicken legs, make some gashes so the masalas can permeate well. 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 next stage. As an Amazon Associate, I earn a percentage from qualifying purchases. Few tips to make … This site has been monetized with affiliate links. A pinch of salt will help in this process. Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious pepper chicken curry with a thick coconut sauce. Each recipe on this blog has been written with great care and love to the best of my ability with you in mind. I would appreciate if you only share the link rather than the full recipe. As you do this the chicken and vegetables will release moisture. If you are serving a Sri Lankan menu for lunch, you can definitely use any of the coconut milk-based curries and a vegetable stir-fry for a meal. pisang goreng(indonesian/malay mashed banana fritters), cucumber raita(Indian yogurt dipping sauce), crispy okra fries(ladies fingers, fried bandakka, vegetarian), tomato rasam(vegetarian, south Indian recipe), 1 tablespoon of garlic and ginger paste(3 cloves and a 1-inch piece of ginger can be minced for this purpose). Sri Lankan Chicken Curry. Whole Black Pepper Grinder -185g/6.04oz High Grade Pepper Mill Finest Black Peppercorns, Aroy-d Coconut Milk 100% Original Net 8.5 Oz. I don’t know about you but I also feel quite thirsty if I add too much pepper sometimes. Once made however, the Roasted Curry Powder can be stored for up to a year and used … chicken thighs cut into bite sized pieces, 3 green chilli peppers (whichever you prefer), 1- 2 tablespoons finely ground black pepper (This should be to taste). Hi Jehan, I made this chicken curry just now. The simple srilankan life through family, food and lessons learned along the way.. J. To finish, pour in the coconut milk and simmer until you are happy. A rich and spicy curry for 4 people. Regards Fry the onions until they begin to brown and then add the green chillies, black pepper and other … Cook for 2 minutes and then add the onions(1 large), green chilllies(2) and tomatoes(1 medium). Your email address will not be published. 1 tbsp dried curry leaves. So we wanted to try a good tamarind chicken based recipe and a hunt online brought us to this Sri Lankan Tamarind Chicken recipe on the feed feed website from Anjana Devasahayam. All images and text on this website are protected by copyright. Over medium heat, place a cooking pan and pour in the oil(4tbs). Once the oil heats(1 minute), add the curry leaves, pandan leaf(2-inch), cardamom(3), cinnamon(1-inch) followed by ginger-garlic paste(1 tbs). Serve this Devilled chicken with Sri Lankan yellow rice and creamy coconut curry and a salad. If you like the look of this chicken curry, try some of these Sri Lankan recipes too. 4 garlic cloves grated. It’s spicy, sweet, and tangy and super delicious. Here are some tips + variations to follow to make the BEST … Spoon in the garlic and ginger paste and soy sauce. Stir in the chicken pieces and brown them for about five minutes. All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. Set aside for 30 minutes. Thank you for your support! Each recipe on this blog has been written with great care and love to the best of my ability with you in mind. Substituting ingredients for Black pepper chicken curry. You can either serve this with a lot of sauce or reduce it down. stay safe. By using fresh ground pepper to make the chicken curry, you are giving this dish a unique flavor. SRI LANKAN BLACK PEPPER CHICKEN CURRY. and you are most welcome. . Please make sure to read the recipe instructions carefully to avoid mistakes. Can I lightly fry the chicken and at what stage do I fry them? After that, it's making the Roasted Curry Powder, which doesn’t have any complications as such but it asks of your time and patience. 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. For the curry, I’ve mentioned 1 teaspoon cumin powder and coriander powder, you can replace these two spices with a tablespoon of curry powder. The income will pay for hosting, props, gear and recipe testing. Make sure that the pieces are small. Continue with the next step of adding coconut milk. Ingredients mentioned below use standard measuring cups and spoons. Too much or too little will make a difference in how the pepper chicken curry tastes. You don’t have to make anything else. A tasty and medium spicy tamarind chicken curry recipe originating from Sri Lanka. 1 cinnamon stick, 4cm approximately (leave it whole) 2 large skinless chicken breasts and 2 chunky thighs, skin off but bones left in. Add turmeric(1/2 tsp), cumin(1 tsp), coriander(1 tsp), pepper(2tbs) over the chicken and while the heat is low, mix all the ingredients in the pan for 3-5 minutes while cooking the meat with the spices. This site uses Akismet to reduce spam.