Dan Toomb’s Sri Lankan Black Pepper Chicken Curry
1 kilo (2lbs.) chicken thighs cut into bite-sized pieces
2 tablespoon ghee
1 cinnamon stick
5 green cardamom pods
1 teaspoon mustard seeds
2 bay leaves
20 curry leaves
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
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.