Sri Lankan Chicken Curry Recipe – Kukul Mas Curry
Description
The Sri Lankan Chicken Curry, also known as Kukul Mas Curry, is a rich, aromatic dish from Sri Lanka’s Sinhalese cuisine. This dish features succulent pieces of chicken cooked in an array of whole spices, fresh ginger, garlic, and coconut milk, giving it a wonderfully fragrant and hearty flavor profile. The combination of spices and the smooth coconut milk creates a deliciously comforting curry that pairs perfectly with rice or parotta.
Cuisine: Sri Lankan
Course: Main Course
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sri Lankan Spice Powder | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cloves (Laung) | 4 |
| Cardamom (Elaichi) Pods/Seeds | 4 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Dry Red Chillies | 3 |
| Cinnamon Stick (Dalchini) | 1 stick |
| Garlic (finely chopped) | 4 cloves |
| Ginger (finely chopped) | 1 inch |
| Onions (thinly sliced) | 2 |
| Dry Red Chillies | 2 |
| Curry Leaves | 2 sprigs |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coconut Milk | 250 ml |
| Salt | To taste |
| Chicken (curry cut pieces) | 300 grams |
| Oil | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4-6
Instructions
-
Prepare the Chicken
Begin by washing the chicken pieces thoroughly. Set them aside to drain while you prepare the curry base. -
Make Sri Lankan Spice Powder
In a small pan, combine the coriander seeds, cumin seeds, whole black peppercorns, mustard seeds, cloves, cardamom pods, fennel seeds, dry red chillies, and cinnamon stick. Roast the spices on medium heat for 3-4 minutes, or until the spices begin to crackle and their aroma fills the air.
Once roasted, remove the pan from the heat and allow the spices to cool completely. Transfer the cooled spices to a grinder and blend them into a fine powder. This homemade Sri Lankan spice powder will form the base of your curry. -
Cook the Curry Base
Heat oil in a pressure cooker over medium flame. Add the finely chopped garlic, ginger, and sliced onions to the cooker. Sauté for about 4-6 minutes, stirring occasionally, until the onions turn a deep golden brown and caramelized. Add the dry red chillies, curry leaves, and the freshly made Sri Lankan spice powder. Stir well to coat the onions and spices evenly. -
Add the Chicken and Pressure Cook
Add the chicken pieces to the cooker, stirring to mix with the spices and onions. Pour in 2 cups of water and stir again to combine. Close the pressure cooker lid and cook for 2 whistles on medium heat. Once done, turn off the heat and allow the pressure to release naturally. -
Add Coconut Milk and Simmer
After the pressure has been released, open the lid of the pressure cooker. Pour in the coconut milk, stir well, and bring the curry to a simmer over low heat. Allow it to cook for an additional 5 minutes, giving the curry a chance to thicken and the flavors to meld together. -
Serve
Once the curry is done, turn off the heat and transfer the Kukul Mas Curry to a serving bowl. Serve the curry hot with fragrant rice, such as Dhaba Style Spicy Ghee Rice or Veechu Parotta or Ceylon Parotta for an authentic Sri Lankan meal. Pickled onions on the side will add a tangy contrast to the rich and flavorful curry.
Tips for the Perfect Sri Lankan Chicken Curry:
- Adjust Spice Levels: If you prefer a milder curry, you can reduce the number of dry red chillies or omit them from the curry powder.
- Coconut Milk: Use fresh coconut milk for the best flavor, but canned coconut milk can be a convenient substitute.
- Curry Leaves: Curry leaves are essential for authentic Sri Lankan flavor. If you can’t find fresh curry leaves, you can use dried ones, though fresh is preferable for the best aroma.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 30-35 g |
| Carbohydrates | 8-10 g |
| Fat | 20-25 g |
| Fiber | 2-3 g |
| Sodium | 400-500 mg |
This Sri Lankan Chicken Curry Recipe – Kukul Mas Curry is perfect for anyone looking to explore authentic Sri Lankan flavors in their own kitchen. Its rich, bold spices and creamy coconut milk make it a truly satisfying dish. Whether you’re serving it to guests or enjoying a cozy family dinner, this curry will certainly be a hit. Enjoy the aromatic, spicy, and savory flavors that transport you straight to Sri Lanka!
