Sri Lankan Black Chicken Curry

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.