Decadant Curry | Comfort Food
Sri Lankan Black Chicken Curry – the easiest and most bang-for-your-buck curry out there! This dish is dark, rich, and packed with all the bold spices that make Sri Lankan food so addictive. It’s the kind of curry that makes your kitchen smell like pure magic — smoky, peppery, and just the right amount of fiery. Perfect for when you want something cozy and comforting but still full of heat and personality. Don’t be shy with the spice either — it ain’t truly Sri Lankan unless your insides are burning (in the best way possible) lol. Serve it up with some warm rice or roti and let that black curry sauce work its delicious magic.
The real secret here? Toast those spices till they’re deep and aromatic — that’s where all the magic happens. You want that almost smoky flavour that gives black curry its signature depth. And please, don’t cheap out on the curry powders! A good roasted curry powder and a high-quality chili powder make all the difference between a decent curry and one that’ll have you licking the pot clean.
Sri Lankan Black Chicken Curry
Description
Smoky, spicy, and rich — this Sri Lankan Black Chicken Curry is the ultimate cozy comfort meal packed with bold roasted spice flavour!
Ingredients
Instructions
- In a bowl, combine the chicken with turmeric, salt, and black pepper. Let it sit for at least 30 minutes (longer if you can — the flavours get deeper).
- In a pan, over medium heat, toast roasted curry powder, chili powder, coriander, cumin, and chili flakes.
- Toast for about 8-10 mins, stirring constantly until fragrant and slightly smoky — don’t let them burn! This is what gives the curry its dark, signature colour and depth. Then set this aside.
- In a large pan heat a splash of oil, then toss in the curry leaves, garlic, ginger, and green chilies. Sauté for 1–2 minutes. Then add the toasted spices.
- After a few mins, add the marinated chicken pieces and cook for about 5–6 minutes until lightly browned on all sides and coated in all that toasted spice goodness.
- Pour in 1 cup of water and bring it to a gentle simmer. Reduce the heat to low and cover. Let it cook for about 30–35 minutes, stirring occasionally until the sauce thickens and the chicken is tender.
- Stir in the coconut cream and cook uncovered for another 5 minutes until the curry turns glossy and the sauce clings beautifully to the chicken. Taste and adjust salt or chili to your liking!
- Serve hot with fluffy white rice, roti, or string hoppers!
