Sri Lankan Chicken Curry Recipe (Kukul Mas Curry)
This authentic Sri Lankan chicken curry, known as Kukul Mas Curry, is rich, spicy, and deeply aromatic, capturing the vibrant flavors of Sri Lankan cuisine. Made with freshly ground spices and creamy coconut milk, this curry has a perfect balance of warmth and creaminess that’s simply irresistible. Serve this delicious dish with fragrant ghee rice, soft Veechu Parotta, or tangy pickled onions for a complete meal that delights with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Cloves (Laung) | 4 pieces |
| Cardamom (Elaichi) Pods/Seeds | 4 pieces |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Dry Red Chilies | 3 pieces |
| Cinnamon Stick (Dalchini) | 1 piece |
| Garlic, finely chopped | 4 cloves |
| Ginger, finely chopped | 1-inch piece |
| Onions, thinly sliced | 2 large |
| Additional Dry Red Chilies | 2 pieces |
| Curry Leaves | 2 sprigs |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coconut Milk | 250 ml |
| Salt | To taste |
| Chicken, curry-cut pieces | 300 grams |
| Sunflower Oil | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 24 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Fiber | 4 g |
| Sodium | 390 mg |
| Cholesterol | 85 mg |
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine: Sri Lankan
Course: Main Course
Diet: High-Protein, Non-Vegetarian
Instructions
-
Prepare the Chicken
Wash the chicken pieces thoroughly and set them aside. -
Make the Sri Lankan Curry Powder
In a small pan over medium heat, add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, cloves, cardamom pods, fennel seeds, three dry red chilies, and the cinnamon stick. Toast the spices for 3-4 minutes until they release a fragrant aroma and begin to crackle slightly. Remove the pan from heat and allow the spices to cool. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle. This is your freshly prepared Sri Lankan curry powder. -
Begin Cooking the Curry
In a pressure cooker, heat the sunflower oil over medium flame. Add the chopped ginger, garlic, sliced onions, additional dry red chilies, and curry leaves. Sauté this mixture for 4-6 minutes, stirring occasionally, until the onions turn a rich golden brown. -
Add Spices and Chicken
Sprinkle in the prepared Sri Lankan curry powder and the turmeric powder, stirring well to coat the onions and aromatics. Add the chicken pieces to the cooker and mix thoroughly to combine, ensuring that the chicken is evenly coated with the spices. -
Cook Under Pressure
Pour in 2 cups of water, then close the pressure cooker lid and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally. -
Finish with Coconut Milk
Once the pressure has fully released, open the lid and stir in the coconut milk. Allow the curry to simmer on a low flame for an additional 5 minutes to blend the flavors fully. -
Serve
Transfer the Sri Lankan chicken curry to a serving dish. Enjoy it hot with a side of Dhaba-Style Spicy Ghee Rice, Veechu Parotta or Ceylon Parotta, and a side of Pickled Onions for an authentic Sri Lankan meal.
This Sri Lankan Chicken Curry, or Kukul Mas Curry, is a hearty, comforting dish perfect for cozy dinners and gatherings. The spices, coconut milk, and tender chicken create an unforgettable flavor profile that is sure to become a favorite!
