Hello Guys, so we have something special and new today. Not only for you, but this is new to me as well. I made this to have with some Paratha, and I highly suggest this meal to you as well. Although I can submit other recipes, most people have asked me for the recipe for this and because of that today I am going to show you how to make a spicy tempered chicken dish.

This Chicken Tempered is made according to one of my new recipes. The main ingredient that will make this dish special is the roasted black curry powder. If you guys don’t have any available, just put some curry powder in the pan and fry it without adding any oil. We call this “Habale Badinawa”. Also, you can buy this from the store as well, but I highly recommend you make this at home because it will taste so much better than store-bought.

Not only that, you can use something like Curry Powder which can be used instead of this roasted black curry powder. You guys can make this dish in two different ways. One way is as a curry and not simmering it much and the other way is simmering it all the way. I prefer the second method because it tastes so good if you simmer this. I made this to eat paratha, but I simmered it because I had some Dhal curry to add to my meal.

So try it guys and don’t forget to share your experience with me. Hope you have a good day. Bye for now.

Print Recipe

Special Tempered Chicken Curry 

Author: SanduniK Cooking Method: Frying, Sauteing, Simmering Cuisine: Sri Lankan Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Servings: 3

Best Season: Suitable throughout the year

Description

When you make this Tempered Chicken, you can enjoy it on special occasions as well as with your family. I made this to have with some Parata, and I highly suggest this meal to you as well. Although I can submit other recipes, most people have asked me for the recipe for this and because of that today I am going to show you how to make a spicy tempered chicken dish.

Ingredients

Servings

• 300 g Chicken
• ¹⁄₂ Large Onion
• 2 Green Chilies
• 2 Ghost Pepper (Optional)
• Curry Leaves
• ¹⁄₂ tsp Tumeric Powder
• 1 tsp Salt
• 1 tsp Chili Powder
• 1 tbsp Roasted Curry Powder
• 1 tsp Pepper
• 1 tsp Mustard Seeds
• Oil
• 1 tbsp Ginger Garlic Paste
• 1 Small Tamarind

Instructions

1. First, marinate the chicken by adding 1/2tsp Tumeric Powder, 1tsp Chili Powder, 1tbsp Roasted Curry Powder, 1tsp Black Pepper, and 1/4tsp of Salt and mixing it together.

   

2. Make sure to marinate it for at least 30 minutes.

   

3. Next, add some oil to the pan and fry the Marinated Chicken.

   

4. After that, add Onion, Green Chilies, Ghost Pepper, and Tamarind. 

   

5. and mix well.

   
   It is better if you fry this for at least 10 minutes.

6. Then add water to the pan. Make sure to add to the level of chicken.

   

7. Next, mix well and cook for at least 10 minutes.

   
   Medium High Heat

8. By this time, make sure to taste the gravy and add salt to taste.

   

9. You can remove this from the heat after 5 minutes, but today since I have some Dhal Curry, I am gonna simmer this down for 8-10 minutes.

   
   If you need it as gravy, remove it from the heat after 5 mins, but if you want it simmered, let it simmer for 8-10 minutes.

10. Then take another pan and make the tempered mix by adding some Mustard Seeds, Onion, and Curry Leaves.

    

11. Fry well.

    

12. Next, add this Tempered Mix to the Chicken Curry.

    

13. Finally, mix well for 2 minutes and ENJOY!!!