A traditional and daily dish from Sri Lanka featuring Ceylon cinnamon, black pepper and coconut milk for a rich, warm and aromatic dining experience. 

• 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces 

• 1 medium onion, finely chopped 

• 2 garlic cloves, minced 

• 1-inch piece ginger, grated 

• 1 tsp freshly ground Sri Lankan black pepper 

• 1/2 tsp finely ground Ceylon cinnamon 

• 1 tsp turmeric powder 

• 1 tsp red chili powder (adjust to taste) 

• 1 tsp curry powder (Sri Lankan or mild) 

• 1 cup coconut milk 

• 1/2 cup water 

• 2 tbsp vegetable oil 

• 1 sprig curry leaves (10–12 leaves) 

• 1 green chili, slit lengthwise (optional) 

• 1 tsp salt (to taste) 

• 1 tbsp tamarind paste (or 1 tsp lemon juice) 

• Optional: Fresh cilantro for garnish 

• Large skillet or saucepan 

• Wooden spoon 

• Knife and cutting board 

• Measuring spoons and cups 

• Grater (for ginger) 

• Pepper grinder 

• Marinate Chicken: In a bowl, mix chicken pieces with 1/2 tsp turmeric, 1/2 tsp black pepper, and 1/2 tsp salt. Set aside for 15 minutes. 

• Heat Oil: In a large skillet or saucepan, heat 2 tbsp vegetable oil over medium heat. Add chopped onion and sauté until golden, about 5 minutes. 

• Add Aromatics: Stir in minced garlic, grated ginger, and curry leaves. Cook for 1 minute until fragrant. 

• Add Spices: Add 1/2 tsp Ceylon cinnamon, 1/2 tsp black pepper, 1 tsp curry powder, 1 tsp red chili powder, and 1/2 tsp turmeric. Stir for 30 seconds to bloom the spices. 

• Cook Chicken: Add marinated chicken and stir to coat with spices. Cook for 5 minutes, stirring occasionally, until chicken starts to brown. 

• Add Liquids: Pour in 1 cup coconut milk, 1/2 cup water, and 1 tbsp tamarind paste (or 1 tsp lemon juice). Add slit green chili if using. Stir well and bring to a simmer. 

• Simmer: Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until chicken is tender and the curry thickens. Adjust salt to taste. 

• Serve: Garnish with fresh cilantro if desired. Serve hot with rice, roti, or string hoppers, enjoying the rich, warm, and aromatic flavors. 

• Use Ceylon cinnamon for its subtle, sweet-citrusy flavor and Sri Lankan black pepper for its earthy heat. 

• Adjust chili powder and green chili for desired spice level. 

• For a creamier curry, increase coconut milk to 1.5 cups and reduce water to 1/4 cup. 

• Marinate chicken longer (up to 1 hour) for deeper flavor. 

• Savor the authentic, aromatic taste of this Sri Lankan chicken curry!