A spicy, peppery and coconutty dish inspired from the beautiful island of Sri Lanka, this black pepper curry is packed with big, robust flavours which goes perfect with chicken, pork or veggies.
SERVES: 2
PREP TIME: 5 minutes
COOKING TIME: 30-35 minutes
Sri Lankan Black Pepper Chicken Curry Recipe
You will need...
Ingredients
2 and a half tablespoons of Great Northern Spice Sri Lankan Black Pepper Curry Blend
4 large boneless and skinless chicken thighs, diced
2 tablespoons unsalted butter
2 teaspoons garlic paste/purée
2 teaspoons chopped ginger/ginger paste/purée
1 brown onion, finely diced
400ml coconut milk
1 tablespoon light soy sauce
125g cherry tomatoes, quartered
1 green bell pepper, diced
Veggie option...
Add diced sweet potato, green beans and wilted spinach.
How to cook
Melt the butter in a large frying pan or curry pot on a medium to high heat.
Fry the diced onion for 3 to 4 minutes until sautéed. Stir occasionally.
Add the ginger and garlic and fry for a further 2 minutes. Then, add 2 and a half tablespoons of our Sri Lankan Black Pepper Curry Blend - stir in and fry for 1 minute.
Add the chicken and pepper, stir occasionally for approx 10 minutes.
Mix in the cherry tomatoes and soy sauce - cook for a further 10 minutes.
Reduce the heat to low and add the coconut milk and stir in. Cook for 5 minutes, stirring every minute to prevent the coconut milk from curdling. Check that your chicken is cooked through and you're ready to serve.
Garnish with fresh coriander (optional) and serve with rice and naan bread.
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