Black chicken curry

 

Black chicken curry is a very aromatic dish

Black chicken curry is a very aromatic dish, with a very deep rich colour. The dark color usually comes from roasting spices to a deep brown before they are added to the curry, adding a smoky depth. Here is a step by step on how to make this delicious dish: ADS

Ingredients:

1 kg (2.2 lbs) chicken pieces, skin removed and chopped into bite-sized pieces

2 tablespoons Kashmiri chili powder

2 tablespoons high quality curry powder

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon light soy sauce

4 tablespoons coconut oil

1 cinnamon stick, broken into pieces

4 cloves

2 cardamom pods, lightly crushed

½ medium red onion, minced

2 green chilies, cut into slits lengthwise

5 cloves of garlic, minced

1-inch piece of ginger, minced

2 small leaves of pandan leaves (roughly 3 inches each)

20 curry leaves

½ teaspoon ground turmeric

1 teaspoon chicken powder (optional)

250 ml (1 cup) water

Salt and pepper to taste

Instructions:

Roast the Spices:

Heat a dry frying pan over medium heat. Scatter in the Kashmiri chili powder and curry powder. Keep stirring, roasting the spices until they are deep chocolate brown. Be cautious not to burn them. When that happens, move the roasted spices to a plate and let cool.

Marinate the Chicken:

Add chicken pieces to a big mixing bowl along with salt, black pepper and light soy sauce. Combine well, making sure each piece is covered. You may cook now or let the chicken marinate in the fridge up to 24 hours for more flavor.

Prepare the Curry Base:

In a large saucepan or wok, heat the coconut oil over medium-high heat. Add the cinnamon stick, cloves, cardamom pods, chopped red onion, green chilies, garlic, ginger, pandan leaves and curry leaves. Cook the stuffing until the onion starts to brown and smells good.

Incorporate Roasted Spices:

Add the ground turmeric and the toasted blend of spices. Stir well to combine all the ingredients.

Add Liquid and Simmer:

Add 250 ml (1 cup) of water, cover and bring the mixture to a light simmer. At this point you can add the chicken powder if using this.

Cook the Chicken:

Add the marinated chicken pieces to the pan. Stir to coat well with spice mixture. If necessary add more water to almost cover the chicken. Cover the pan and cook for about 10 minutes.

Thicken the Curry:

After 10 minutes, take off the lid. Simmer the curry, uncovered, to reduce and thicken the sauce. Stir regularly to avoid sticking. Cook until the chicken is tender and the sauce coats the meat, thick and dry.

Final Seasoning:

Taste the curry and season with salt and pepper as necessary.

Serve:

Spoon the black chicken curry into a serving dish. It goes especially well with white rice or matta rice.

This recipe borrows from traditional Sri Lankan black chicken curry, which has a distinct depth of flavor thanks to roasted spices.