Sri Lankan Black-Pepper Chicken

It turns familiar chicken, onion, pepper, and rice into a new Sri Lankan-themed dinner with no elaborate equipment. Pepper intensity can be added late, so one portion stays comfortable for an 8-year-old while Tony’s serving gets the full bite. Most of the work is measuring and slicing, making it manageable on a lower-energy day.

• Curry leaves: Fresh or frozen leaves add a distinctive citrusy, savory aroma. Find them at H Mart or a South Asian market; omit rather than substituting curry powder.
• Ceylon cinnamon: Native to Sri Lanka and softer than common cassia. Whole Foods or H Mart may stock it; a small pinch of ordinary cinnamon works.
• Coarsely cracked black pepper: Freshly crush peppercorns for floral heat. Pre-ground pepper works but tastes flatter.
• Arrack: Sri Lankan coconut-flower-spirit arrack can be difficult to find in the US. Use it if available from a specialty liquor store; aged rum is a practical substitute for the cocktail.

1. Cut the chicken into 1½-inch pieces. Slice the red onion and bell pepper into strips.
2. Mince the garlic and grate the ginger. Cut the lemon in half.
3. Toast peppercorns, coriander, cumin, and fennel in a dry small skillet over medium heat for 1–2 minutes, until fragrant. Cool briefly, then crush coarsely. Reserve one-third of the pepper-heavy mixture for the adult finish.
4. Toss the chicken with turmeric, cinnamon, half the garlic and ginger, ½ teaspoon salt, half the lemon juice, and the milder two-thirds of the toasted spice blend.
5. Mix yogurt with half the cucumber, finely diced or grated, a pinch of salt, and 1 teaspoon lemon juice. Chill until serving.
6. Rinse and start the basmati rice according to package directions.

1. Heat 1 tablespoon oil in a large skillet over medium-high. Brown the chicken in a single layer for 5–7 minutes; work in batches if needed. Transfer to a plate.
2. Lower heat to medium and add the remaining oil. Cook onion for 5 minutes, then add bell pepper and cook 3 minutes.
3. Add curry leaves, remaining garlic and ginger, and tomato paste. Stir for 1 minute.
4. Return the chicken and any juices. Add soy sauce and ⅓ cup water, scrape up browned bits, cover, and simmer 8–10 minutes until the chicken reaches at least 165°F.
5. Remove a mild child portion before the final pepper adjustment.
6. Stir the reserved coarse spice blend into the adult portion a little at a time. Cook uncovered 2–3 minutes until the sauce clings to the chicken.
7. Finish with remaining lemon juice and salt to taste.

Serve over basmati rice with cucumber yogurt alongside. A lemon wedge and sliced cucumber add freshness. Keep extra cracked pepper at the adult setting instead of increasing the whole skillet’s heat. Refrigerate leftovers for up to 3 days; reheat gently with a splash of water. The chicken also works in a next-day rice bowl with cucumbers and yogurt.