I enjoyed so many amazing meals while in Sri Lanka with Cinnamon Hotels. One of my favourite curries was a black pepper chicken curry that I had at The Cinnamon Grand at their restaurant Nuga Gama. What a place! I’ll be writing all about that experience soon but for now I want to show you my interpretation of the recipe.
I believe their version was made with the back bones of chicken that were cut into small pieces. I loved picking up these small bones and gnawing at the meat. The flavour was out of this world.
All of the curries at Nuga Gama were cooked and presented in clay pots. I was determined to do that same. It’s not easy carrying a big clay pot back in your hand luggage but as you can see I got it back!
I kept the black pepper to a minimum because of my kids but you could always add more if you like it.
International & UK Orders
- 1 kilo ( 2lbs.) chicken thighs cut into bite sized pieces
- 2 tablespoon ghee
- 1 cinnamon stick
- 5 green cardamom pods
- 1 teaspoon mustard seeds
- 3 cloves
- 2 bay leaves
- 20 curry leaves (or so)
- 1 teaspoon cumin seeds
- 2 onions - finely chopped
- 2 tablespoons garlic and ginger paste
- 1 onion - thinly sliced
- 2 sweet green peppers
- 3 green chilli peppers (whichever you prefer)
- 20 cherry tomatoes - quartered
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1- 2 tablespoons finely ground black pepper (This should be to taste)
- 1 tablespoon soy sauce
- 400ml ( 1½ cups) coconut milk
- Salt to taste
- Heat the ghee in a large wok or pan until bubbling hot.
- Add the cinnamon, mustard seeds, cumin seeds, cloves, bay leaves and curry leaves.
- When the mustard seeds begin to pop, add the chopped onions and stir it all up.
- Fry the onions until they begin to brown and then add the green chillies, black pepper and other ground spices.
- Spoon in the garlic and ginger paste and soy sauce. Stir to combine.
- Stir in the chicken pieces and brown them for about five minutes.
- Add the sliced green peppers, tomatoes and sliced onions and cover the pot.
- Cook for five to ten minutes. As you do this the chicken and vegetables will release moisture. A pinch of salt will help in this process.
- To finish, pour in the coconut milk and simmer until you are happy. You can either serve this with a lot of sauce or reduce it down.
- Season with salt and perhaps a little more black pepper to taste.
Disclaimer: I was a guest of Cinnamon Hotels in Sri Lanka. They really took care of me and I am going to enjoy telling you all about it. If you are thinking about a holiday in Sri Lanka, I highly recommend Cinnamon Hotels! I was flown round trip from Heathrow to Colombo courtesy or SriLankan Airlines. Excellent service!
I would like to thank my friends at Farmers Choice for supplying the free range chicken used in this recipe. Always superior quality.