Chicken Curry Recipe
Updated: Aug 27, 2020
In this post, I am sharing my secret Black chicken curry recipe.
Making Sri Lankan or Indian at home doesn’t have to be intimidating. This recipe comes together in under an hour and is an excellent way to add some versatility to your weeknight menu. It has few ingredients you already have on hand—chicken, onions, garlic few spices. Curry powder is a must-have ingredient for this recipe which can be found in most of the stores nowadays. Don’t be spooked if you’re not a spice lover.
No, It’s not spicy! While there are a lot of warm ground spices that add a nice kick for all the spicy food lovers like myself, the spicy level can be easily adjusted to your preference.
I serve this curry over basmati rice and veggies, while it paired nicely with some naan or sourdough bread.
Pin the below photo on Pinterest so you can always come back and check this 🙂
Few Tips before we begin
Chicken- I found that using thighs and legs (dark meat) makes the best curry.
Curry powder is a must-have ingredient for this recipe which can be found in most of the stores nowadays. Here is the link to my trusted curry powder brand.
If you are using this curry powder, I suggest you fry the powder on a heated pan without oil until the color turns brown color. Keep mixing to get an even color, also keep an eye on it as it’s easy to burn the powder quickly.
Marinating- This is an optional step, but marinating the chicken with spices for at least 30 minutes will help infuse all the spices into the chicken
Frying – Over the years I have learned frying the chicken for a few minutes makes a world of a difference.
First fry one side, don’t move the chicken pieces, let it fry for a minute or two. Then flip each piece and cook the other side for additional 2-3 minutes on medium heat.
It took about 40-45 minutes from start to finish to prepare the dish.
Here is the video for the chicken curry, I hope you enjoy the video.
Cook Time40 mins
650g Chicken cut into pieces About 2 Cups
1/2 Tsp Minced Ginger
2 Tsp Minced Garlic
1/2 Cup Onion
Few Green Chilies
Few Curry leaves
2 Tbsp Coconut Oil
3 Tsp Curry Powder
1 & 1/2 Cups Water
1/2 Cup Tomato
Spices for the marinate
1/2 Tsp Cumin
6 Tsp Curry Powder
1 to 1-1/2 Tsp Salt Or to taste
1 Tsp Chili Powder
1/4 Tsp Black Pepper
Ingredient for the aroma
2 Sticks Ceylon Cinnamon
1 Star anise
Cut the chicken into about I inch cubes. I used about 1 and 1/2 cups of meat and 2 legs
Mix all the spices listed under “Spices for the marinate” Coated well with chicken
Optional- Let it sit for 30 minutes or longer
Heating coconut oil in a medium-size pot
Add minced garlic and ginger, onion and green chilies
Once it’s frying up, add curry leaves
Now add the marinated chicken, place them so that it won’t be on top of one another
Let it fry by itself for 1-2 minutes in medium heat
Flip the other side ( flip each piece) and fry for additional 2-3 minutes
When you flip, remember to move the onion and garlic pieces on top as well ( So it won’t get burnt)
Once each side is fried well, add the ingredients listed under “ingredients for aroma”
Now add the water. I used the same container used for the marinate to pour the water so the leftover marinated spices in the container will get dissolved in water) It will add more flavors rather than adding plain water.
Cover with a lid and let it cook on low heat until it starts bubbling up
This process will take somewhere between 15 to 30 min depending on the stove and container
Once I open the lid, I felt like it needs more color. So I’ve added 3 more teaspoons of curry powder.
Mix everything until curry power gets dissolve in water
Add the tomato into the curry
Now the mixture should be reddish-brown and bubbling up.
Cook for an additional 5 minutes
Taste the gravy to check the salt and spice level
Take off the heat
Serve when warm with rice or bread
Refer to the video for more clarifications