Sri Lankan Chicken Curry (Kukul Mas Curry) Recipe

 

Sri Lankan Chicken Curry (Kukul Mas Curry) Recipe

Ingredients

For Marinating the Chicken:

• 1 kg chicken, cut into pieces (bone-in preferred)
• 2 tbsp chili powder
• 1/2 tsp turmeric powder
• 2 tbsp coriander seed powder
• 2 tbsp Sri Lankan curry powder
• 1 tbsp paprika powder
• 1 tsp salt
• 2 tbsp vinegar (coconut vinegar preferred)

For the Curry:

• 3 tbsp vegetable oil (coconut oil is ideal)
• 1 inch cinnamon stick
• 5 cloves
• 5 green cardamoms
• 1 large onion, chopped
• 1 inch ginger, chopped
• 3–4 garlic cloves, chopped
• 3 green chilies, chopped
• 7–8 curry leaves
• 1 stalk lemongrass (optional)
• 1 large tomato, chopped
• 1 cup coconut milk
• 1/2 cup water (adjust as needed)
• Salt to taste

Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with chili powder, turmeric powder, coriander seed powder, Sri Lankan curry powder, paprika powder, salt, and vinegar.
2. Massage the spices into the chicken thoroughly and let it marinate for at least 30 minutes.

Step 2: Prepare the Curry Base

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the cinnamon stick, cloves, and green cardamoms. Sauté until fragrant.
3. Add the chopped onion and sauté until it turns golden brown.
4. Stir in the ginger, garlic, and green chilies; sauté for a few seconds until aromatic.
5. Add the curry leaves and lemongrass (if using), cooking for another 30 seconds.
6. Add the chopped tomato and cook until it softens.

Step 3: Cook the Chicken

1. Add the marinated chicken to the pot and sauté for about 5 minutes, allowing it to absorb the flavors.
2. Pour in the coconut milk and water; mix well.
3. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 20–30 minutes, or until the chicken is cooked through and tender.

Step 4: Final Adjustments

1. Taste and adjust seasoning with salt if necessary.
2. If you prefer a thicker gravy, let it simmer uncovered for an additional 5–10 minutes.