When it comes to this deliciously good pepper chicken masala recipe, the aromas and ingredients used in this dish make it amazingly simple but yet, it’s a dish that is loved by many in Sri Lanka. This chicken recipe steers slightly away from the traditional chicken recipe in Sri Lanka and echoes the flavours of Southern India more. Let’s take a look at how this fragrant and mouth-wateringly good chicken curry is made:
For the Masala Powder
3 teaspoon black pepper
1 teaspoon fennel seeds
2 dried red chilli
2 teaspoon coriander seeds
For the chicken marinade
2 chicken breasts, cubed
1 teaspoon turmeric powder
1 teaspoon salt
For the gravy
3 tablespoon sesame oil
3 sprigs curry leaves
1 large sized onion, finely chopped
1 tomato, finely chopped
¼ cup coconut milk, thick
1 sprig Curry leaves for garnish
1- Add in all the spices for the masala powder to a heavy pan and dry roast it under low flame until it becomes very aromatic and the pepper starts to pop. Remove heat and allow it to cool completely. Dry roasting the spices brings out the essential oils in them and helps in adding that extra flavour to any dish.
2- Grind the roasted spices to a fine powder and set aside.
3- To prepare the chicken and marinade, take a large bowl and add in the chicken pieces. Bairaha’s boneless chicken works very well for this dish. Add in the salt, turmeric powder and the ground masala. Coat the chicken pieces and set aside.
4- In a pressure cooker and add in the sesame oil. When the oil is hot, add in the curry leaves, a layer of onions and a layer of tomatoes.
5- Next, top it off with the spiced chicken mixture.
6- Pour in the thick coconut milk.
7- Cover and cook for five minutes over medium heat or for five whistles from the pressure cooker, whichever is earlier.
8- Turn off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally.
9- When done, add in some fresh curry leaves and mix well.
8- Heat another pan and transfer the pepper chicken gravy onto the hot the pan. Saute on high heat until the gravy becomes thick and the masala gets well coated on the chicken. Remove from heat.
9- Serve hot with rice or the South Indian parathas.
This recipe works wells for a two or three litre cooker. Cooking on a bigger pot may burn the masalas as no water is used in this recipe.