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Sri Lankan Black Pepper Curry



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

  1. Melt the butter in a large frying pan or curry pot on a medium to high heat.

  2. Fry the diced onion for 3 to 4 minutes until sautéed. Stir occasionally.

  3. 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.

  4. Add the chicken and pepper, stir occasionally for approx 10 minutes.

  5. Mix in the cherry tomatoes and soy sauce - cook for a further 10 minutes.

  6. 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.

  7. Garnish with fresh coriander (optional) and serve with rice and naan bread.

  8. Take a photo and share with us on social by tagging @greatnorthernspice

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