How to Make Sri Lankan Black Chicken Curry – Spicy, Rich, and Oh-So-Cultural!

 Today's blog post is gonna be a spicy adventure instead of a swwweeeeeet one! 🌶️🔥

If you’ve never tasted Sri Lankan black chicken curry, let me tell you—you’re missing out on a culinary masterpiece. This dish is like the dark knight of curries: bold, intense, and slightly mysterious. It’s the kind of curry that makes you question your spice tolerance and your life choices simultaneously. So, put on your apron, brace yourself, and let’s dive into the delicious chaos that is Sri Lankan black chicken curry!

The Secret to Going Dark (In a Good Way)

The key to making this curry pitch-black is roasting the spices to the point where they’re almost burnt but not quite. It’s a delicate balance between perfection and disaster, just like trying to convince your Sri Lankan grandma that you know what you’re doing in the kitchen.

What You’ll Need

Ingredients:

• 1 kg chicken (preferably with bones for that extra flavor punch)

• 2 tablespoons roasted curry powder (Sri Lankan style)

• 1 tablespoon chili powder

• 1 teaspoon turmeric powder

• 1 tablespoon black pepper

• 1 cinnamon stick

• 4 cloves

• 3 cardamom pods

• 1 large onion (finely sliced)

• 4-5 cloves garlic (minced)

• 1-inch piece of ginger (grated)

• A handful of curry leaves

• 2 tomatoes (chopped)

• 2 tablespoons coconut oil

• Salt to taste

• 1 cup coconut milk

• 1 tablespoon tamarind paste

Step 1: Spice Roasting – The Battle of Burn or Be Burnt

In a dry pan over low heat, roast the curry powder, chili powder, and black pepper until they’re dark and fragrant. Your nose might think you’ve burnt the house down, but trust the process. If you’re not coughing from the spice fumes, you’re not doing it right.

Step 2: Chicken – The Sacrifice to the Spice Gods

In a large pot, heat the coconut oil and add cinnamon, cloves, cardamom, and curry leaves. Let them sizzle and release their magic. Then toss in the onions, garlic, and ginger. Sauté until the onions are golden brown and your kitchen smells like a spice market.

Step 3: Coat and Cook – Marinating Your Sanity

Add the roasted spice mix, turmeric, and salt to the chicken. Give it a good massage like you’re apologizing to the chicken for what’s about to happen. Let it sear and get some color on it.

Step 4: Let It Simmer – The Patience Test

Add the chopped tomatoes, coconut milk, and tamarind paste. Stir everything together and bring it to a boil. Reduce the heat and let it simmer for 30-40 minutes. The curry will darken, and the flavors will intensify like a melodramatic Sri Lankan soap opera.

Step 5: Taste and Adjust – Don’t Cry Yet

Give it a taste. If your eyes aren’t watering and your soul isn’t questioning life, add more chili. Remember, it’s supposed to be bold, rich, and a little intimidating—just like your aunties’ judgment at family gatherings.

Serving: Triumph Over the Spice Realm

Serve your black chicken curry with steaming hot rice or a stack of roti. Don’t forget to have a glass of water nearby—or better yet, a fire extinguisher. This dish is not for the faint-hearted.

Final Thoughts: Embracing the Bold and the Spicy

Making Sri Lankan black chicken curry is like surviving a rollercoaster of flavor. It’s intense, fiery, and absolutely unforgettable. Just remember, when in doubt—roast the spices a bit more. It’s worth every tear and every cough along the way. Happy cooking, brave soul!

Haru💁