Ananas Maluwa with Black Pepper Kukul Mas

A bold, aromatic Sri Lankan meal pairing the sweet, spiced richness of Pineapple Curry with the smoky heat of Black Pepper Chicken.

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Step 1

Peel, core, and dice the pineapple into 2–3 cm chunks.

Step 2

Heat 1 tbsp coconut oil in a medium saucepan.

Step 3

Add mustard seeds and let them pop.

Step 4

Add curry leaves, cinnamon stick, green chilies, garlic, and ginger. Sauté for about 1 minute until aromatic.

Step 5

Add onion and cook until soft and translucent.

Step 6

Stir in turmeric powder, Jaffna roasted curry powder, and chilli powder.

Step 7

Toss in the pineapple chunks and mix well to coat.

Step 8

Add 125 ml thin coconut milk and simmer gently for 8–10 minutes until the pineapple softens but holds its shape.

Step 9

Stir in 200 ml thick coconut milk and 1 tbsp sugar. Season with salt.

Step 10

Simmer gently for another 2–3 minutes, ensuring the coconut milk doesn’t boil.

Step 11

Set aside and keep warm.

Step 12

Marinate chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and 1 tbsp vinegar. Let rest for 15 minutes.

Step 13

Heat 2 tbsp coconut oil in a wide pan over medium heat.

Step 14

Add curry leaves, onion, green chilies, garlic, and ginger. Fry until onions are golden brown.

Step 15

Stir in Jaffna roasted curry powder, chilli powder, and paprika (if using). Fry for 30 seconds.

Step 16

Add the marinated chicken and stir-fry for 5–7 minutes until the chicken starts to brown.

Step 17

Add soy sauce and 60 ml water, and simmer uncovered for 8–10 minutes until the chicken is fully cooked and the sauce reduces to a thick coating.

Step 18

Add 2 tsp freshly ground black pepper and adjust seasoning with the remaining 1/2 tsp salt if needed.

Step 19

Stir well and cook for a final 2 minutes.