Recipe: Authentic Sri Lankan Black Chicken Curry

Sri Lankan Black Chicken Curry — Kalu Kukul Mas — is named for the deep, dark colour of its gravy, which comes from dark-roasted curry powder rather than food colouring or caramelisation. It is smoky, complex, intensely aromatic, and deeply satisfying. The secret is the roasting.

Serves: 4–6 | Prep: 20 min | Cook: 50 min

Ingredients

• 1 kg bone-in chicken pieces (thighs and drumsticks)
• 3 tbsp CeylonBlends Roasted Curry Powder
• 1 tbsp chilli powder
• 1 tsp CeylonBlends Turmeric Powder
• 1 tsp salt + 1 tbsp coconut vinegar
• 3 tbsp coconut oil
• 1 medium onion, finely sliced
• 1 tbsp each minced ginger and garlic
• 1 sprig curry leaves + 2 green chillies
• 1 stick CeylonBlends Ceylon Cinnamon + 3 cardamom pods + 3 cloves
• 1 cup coconut milk + 1 cup water

Instructions

1. Marinate: Coat chicken in roasted curry powder, chilli, turmeric, salt, and vinegar. Rest 20–30 minutes.
2. Temper: Heat coconut oil over medium-high heat. Fry cinnamon stick, cardamom, and cloves for 30 seconds until fragrant.
3. Build the base: Add onion, curry leaves, and green chillies. Sauté 5–7 minutes until golden. Add ginger and garlic; cook 1 minute more.
4. Sear chicken: Add marinated chicken to the pot. Cook 5–7 minutes, stirring to coat in the aromatic base.
5. Simmer: Add water, bring to a boil, then reduce heat to low. Cover and cook 25–30 minutes until chicken is tender.
6. Finish: Stir in coconut milk. Simmer uncovered 5–10 minutes until gravy thickens. Adjust salt.
7. Serve hot with steamed rice or roti.