Heat a flat pan, add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, Cardamom pod, cloves, curry leaves, white rice, and black peppercorns. Dry roast all the ingredients on low flame until it turns aromatic and changes color.
Set the dry roasted spices aside and let it cool. Grind all the dry roasted spices into fine powder.
In the same pan, add the red chilli powder and roast it on low flame until it turns to brown colour.
Now in a mixing bowl, add Chicken, Ground roasted powder, roasted red chilli powder, turmeric powder, tamarind puree and salt. Mix them all well and coat the chicken well with the spices.
In a pan, add coconut oil and allow it to heat. Once the oil is hot, add chopped onions and saute it till it turns golden brown.
To the onions, add curry leaves, crushed garlic, and ginger. Saute them for 2 to 3 mins.
Add pandan leaves and saute for a minute.
Now, let's add marinated chicken and mix it all well. Cook the chicken for 5 mins.
To the chicken add water and mix everything well. Cover and simmer the curry for 15 mins.
Do a taste check and add the required salt.
Sri Lankan Black Chicken Curry is now ready.
Ingredients
Directions
Heat a flat pan, add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, Cardamom pod, cloves, curry leaves, white rice, and black peppercorns. Dry roast all the ingredients on low flame until it turns aromatic and changes color.
Set the dry roasted spices aside and let it cool. Grind all the dry roasted spices into fine powder.
In the same pan, add the red chilli powder and roast it on low flame until it turns to brown colour.
Now in a mixing bowl, add Chicken, Ground roasted powder, roasted red chilli powder, turmeric powder, tamarind puree and salt. Mix them all well and coat the chicken well with the spices.
In a pan, add coconut oil and allow it to heat. Once the oil is hot, add chopped onions and saute it till it turns golden brown.
To the onions, add curry leaves, crushed garlic, and ginger. Saute them for 2 to 3 mins.
Add pandan leaves and saute for a minute.
Now, let's add marinated chicken and mix it all well. Cook the chicken for 5 mins.
To the chicken add water and mix everything well. Cover and simmer the curry for 15 mins.
Do a taste check and add the required salt.
Sri Lankan Black Chicken Curry is now ready.
FAQs
Q. What is the role of Roasted Curry Powder in this recipe?
A: Roasted Curry Powder plays a crucial role in imparting a deep and aromatic flavor to the chicken curry. To make it, dry roast coriander seeds, cumin, fennel seeds, cinnamon, cardamom pods, cloves, curry leaves, white rice, and black pepper powder until aromatic. Afterward, grind the roasted ingredients into a fine powder.
Q. Can I use any type of red chilli powder for the Roasted Red Chilli Powder?
A: Yes, you can use any mild red chilli powder for the Roasted Red Chilli Powder. The powder is created by dry roasting the chilli powder until it turns brown, enhancing its flavor profile.
Q. Why does the Roasted Curry Powder include white rice?
A: The inclusion of white rice in the Roasted Curry Powder aims to enhance the texture and consistency of the spice blend, contributing to a smoother and more balanced powder.
Q. Can I adjust the level of spiciness in the curry?
A: Yes, you can adjust the spiciness by controlling the amount of red chilli powder and black pepper powder. Taste the curry and add more spices if desired.
Q. Is Pandan leaves necessary for the recipe, and what does it add to the flavor?
A: Pandan leaves contribute a unique aroma to the Sri Lankan Black Chicken Curry. While not mandatory, they enhance the overall flavor profile of the dish, providing a subtle, fragrant note.
Q. What is the suggested serving for Sri Lankan Black Chicken Curry?
A: This flavorful curry pairs well with steamed rice or traditional Sri Lankan accompaniments like roti or naan. Enjoy it hot for a delicious and satisfying meal.
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