Sri Lankan Black Pepper Chicken Curry

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper offers a milder flavor, while blends can save costs.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is lower in fat, and chickpeas provide protein at a lower cost.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried curry powder

Bay leaves are easier to find, and curry powder can provide flavor.

Marinate chicken with tamarind juice and 3/4 teaspoon salt.

Prepare 1 tablespoon of minced ginger, garlic, and cut tomatoes into four pieces.

Heat 4 tablespoons of vegetable oil in a heavy base pan until hot.

Add curry leaves and cinnamon stick to the pan and sauté until fragrant.

Add minced garlic and sauté until softened.

Add onions, tomatoes, and long green chilies to the pan and cook until softened.

Stir in 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, and 1 tablespoon of black pepper; mix well.

Add marinated chicken to the pan and mix with spices.

Cook for about 25 minutes until chicken is cooked through and flavors meld.

Serve with pol sambol or coconut sambol.

Cooking Techniques

Equipment Needed

Spice Level: