It's not always easy to get an authentic Sri Lankan recipe with the correct quantities of ingredients because no one really writes their recipes down, especially in the rural parts of the island. Here people rely on pure instinct and memory to create food that is absolutely delicious and satisfying.
It's the same with this recipe. I've created it from pure memory of the wonderful aromatic chicken curries I've tasted growing up on my island paradise.
Now obviously, to get that truly 'village cooking' kind of taste, you would need to prepare this dish in a clay pot or 'chatti' over a wood fire. But since most of us do not really have access to that, let's just settle for the easy way, shall we?
At the time of making this dish, I was in a bit of a hurry so I opted to do so in a pressure cooker, but you are most welcome to slow cook it in a clay pot on the stove.
Find the link to the demo video for this recipe here: @blackchickencurry
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1 kg chicken, medium pieces
7 cloves of garlic, whole
2 small pieces of ginger cut into strips
2 sprigs of curry leaves, chopped
2 pandan leaf strips (rampe)
3 to 6 small green chillies, whole
3 medium onions, sliced
1 big tomato, chopped
2 tbsp roasted curry powder
1/2 tbsp black pepper powder
1 tsp turmeric powder
5 cardamom
8 cloves
2" pieces of cinnamon
2 small pieces of goraka
(garcinia cambogia or malabar tamarind)
Juice of 1 lime
Salt to taste
3 tbsp coconut oil
1 cup of water
To dry roast:
1 tbsp red chilli flakes
2 tbsp red chilli powder
Method:
In a shallow pan and on low-medium heat, dry roast the red chilli flakes and chilli powder for a few minutes. Make sure not to burn it.
Once done, leave aside to cool.
This is what gives the chicken curry that beautiful dark, rich colour.
Now once you have washed, cut and drained the chicken, place it in a dish or bowl.
To this, add the curry powder, turmeric powder, pepper powder and salt.
Then toss in the roasted red chilli flakes and chilli powder, cinnamon, cloves, goraka and cardamom.
Mix well with your hand until all the pieces of chicken are well coated with the spices.
Leave it aside to marinate for 10 to 15 minutes or until you're done with the rest of the preparation and cooking.
Place the pressure cooker on a medium to high flame. Pour in the oil and heat.
Toss in the onions, curry leaves, pandan leaf strips and combine well.
Add the green chillies, mix well and cook until the onions turn translucent.
Add the tomato, ginger and garlic and mix well. You can chop the ginger and garlic, but I like to add them in whole or cut into big strips because during the cooking process they become nice and soft. Almost melt-in-your-mouth!
Now add the marinated chicken.
Pour in the water and mix well.
Cover and pressure cook for 6-8 whistles. Again, this depends on the pressure cooker you're using, as different models and brands have varying timings.
Remove the lid once the pressure goes down completely.
Squeeze the lemon juice over the curry and mix well.
Serve hot.
This curry goes well with string hoppers, pittu, aapa and pol roti or chapatti. It even goes well with rice and a nice vegetable curry.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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