Kalu Kukul Mas Curry (Black Chicken Curry)

This is a village-style dish from Sri Lanka’s southern coast and one of the oldest cooking techniques on the island. It’s concentrated, dry and intensely flavoured, closer to a braise than a soup. The tamarind adds a sour brightness that cuts through the dark spice. The curry leaves add a very distinctive flavour but if you can’t find pandan leaves, don’t worry.