Black Chicken Curry
Curries • Sri Lanka
About Black Chicken Curry
Dark brown curry using toasted kaluopol (charred coconut) and dark roasted spices. Deep smoky flavour.
How to Make Black Chicken Curry (Traditional & Healthy Version)
Black Chicken Curry, known as 'Kalu Kukul Mas Curry' in Sri Lanka, is a deep, aromatic curry celebrated across the island. This dish gets its signature color from roasted spices and coconut, creating a rich, earthy flavor that is both bold and comforting. Traditionally prepared with local ingredients and a careful balance of spices, Black Chicken Curry is a staple in Sri Lankan households, enjoyed during special occasions and everyday meals alike. The curry's dark hue and intense spice blend are derived from a unique roasting process, making it one of the most distinctive Sri Lankan curries. Sri Lankan cuisine is renowned for its complex spice mixes, and Black Chicken Curry is a perfect example of this culinary artistry. The curry is not only flavorful but also versatile, often served with rice, string hoppers, or roti. Its robust taste pairs well with coconut sambol and fresh salads, making it an integral part of family gatherings and festive feasts. For health-conscious cooks, this recipe offers a lighter take without sacrificing authenticity, ensuring you enjoy all the traditional flavors with fewer calories and less fat. If you’re seeking a genuine Sri Lankan food experience, Black Chicken Curry delivers both cultural richness and mouthwatering taste.
Ingredients(for 1 bowl (approx. 250g cooked curry))
- 400g Chicken breast or thigh (skinless) (Kukul mas)
- 1 tablespoon Coconut oil
- 1 medium, finely sliced Onion (Lunu)
- 3, minced Garlic cloves (Sudu loonu)
- 1 inch, grated Ginger (Inguru)
- 2 tablespoons Sri Lankan roasted curry powder (Kalu thuna paha)
- 1 inch Ceylon cinnamon stick (Kurundu)
- 2, crushed Cardamom pods (Enasal)
- 3 Cloves (Karabu)
- 1 teaspoon, freshly ground Black pepper (Gammiris)
- 1 teaspoon Tamarind paste (Goraka alternative)
- 1/2 teaspoon Salt
- 1 cup Water
- 1 sprig Fresh curry leaves (Karapincha)
Instructions
- 1
Cut the chicken into bite-sized pieces and rinse thoroughly. Pat dry.
5 minutes
Using skinless chicken reduces fat content and keeps the curry lighter.
- 2
Heat coconut oil in a heavy-bottomed pan. Add onion, garlic, and ginger; sauté until golden and fragrant.
4 minutes
Low heat prevents burning and brings out the natural sweetness of onions.
- 3
Add roasted curry powder, cinnamon stick, cardamom, cloves, and black pepper. Stir continuously for 2 minutes to release the aroma.
2 minutes
Roasting the spices intensifies their flavors and creates the signature black color.
- 4
Add the chicken pieces and fry for 3 minutes, coating well with the spice mixture.
3 minutes
Ensure each piece is evenly coated for consistent flavor.
Why This Dish is Healthy
This version of Black Chicken Curry uses skinless chicken and coconut oil, reducing unhealthy fats while preserving the traditional flavor. Roasted spices are packed with antioxidants, and the absence of added cream or dairy makes it lighter. The recipe is naturally gluten-free and high in protein, supporting weight management and muscle health. It’s a wholesome option for those seeking authentic Sri Lankan food with a health-conscious twist.
Black Chicken Curry is rich in lean protein from chicken and contains healthy fats from coconut oil. The use of roasted spices such as black pepper, cinnamon, and cardamom provides antioxidants and anti-inflammatory benefits. Onions, garlic, and ginger contribute vitamins and minerals, supporting immune health. The dish is low in saturated fat and free from refined sugars, making it suitable for a balanced diet. Tamarind aids digestion and adds a natural tang without extra calories.
Pro Tips
- 💡Tip 1: Roast spices freshly for the best aroma and color.
- 💡Tip 2: Use coconut oil for authentic flavor and healthy fats.
- 💡Tip 3: Simmer the curry slowly for tender chicken and deep spice infusion.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water if needed. The flavors intensify after resting overnight.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 175.0 kcal |
| Protein | 17.0 g |
| Carbohydrates | 4.0 g |
| Total Fat | 10.2 g |
| Fiber | 1.1 g |
| Sugars | 1.1 g |
| Sodium | 410.0 mg |
| Potassium | 320.0 mg |
| Cholesterol | 42.0 mg |
| Vitamin A | 210.0 IU |
| Vitamin C | 6.0 mg |
| Calcium | 28.0 mg |
| Iron | 1.1 mg |
| Magnesium | 26.0 mg |
| Zinc | 0.9 mg |
| Phosphorus | 110.0 mg |
| Vitamin D | 0.3 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 2.8 mg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.3 µg |
| Folate | 9.0 µg |
