Kukul Mass: Sri Lankan Chicken Curry
Embark on a culinary journey to Sri Lanka with this delightful recipe for Kukul Mass, a traditional chicken curry that embodies the vibrant flavors and aromatic spices of Sri Lankan cuisine. This dish, known for its rich, hot spice profile, is sure to tantalize your taste buds and bring warmth to your kitchen. Perfect for a family meal, this dish serves four and is lactose-free, making it a great option for those with dietary restrictions.
Recipe Overview
| Dish Name | Description | Servings | Prep Time | Cook Time | Dietary Info |
|---|---|---|---|---|---|
| Kukul Mass | Sri Lankan Chicken Curry | 4 | 10 mins | 50 mins | Lactose-Free |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken pieces (thighs and drumsticks) | 8-10 pieces (skin on) |
| Cumin seeds | 1 tsp |
| Coriander seeds | 1 tsp |
| Fennel seeds | 1 tsp |
| Black peppercorns | 1 tsp |
| Turmeric | 1 tsp |
| Paprika | 1 tsp |
| Coconut oil | 2 tbsp |
| Cardamom pods | 3-4 pods |
| Cloves | 3-4 whole |
| Dried red chillies | 2-3 whole |
| Cassia bark or curry leaves | 1-2 sticks or a handful |
| Onion, diced | 1 large |
| Garlic, minced | 4-5 cloves |
| Fresh ginger, minced | 1-inch piece |
| Fresh green chillies, chopped | 1-2 |
| Salt | 1 tsp (to taste) |
| Kewra water (optional) | 1-2 tsp |
| Coconut milk | 1 can (400 ml) |
| Bruised lemongrass | 1 stalk |
| Coconut shavings (for garnish) | 1/4 cup |
Instructions
-
Toast the Spices: Begin by toasting the cumin, coriander, fennel seeds, and black peppercorns in a pan over medium heat until fragrant, about 2-3 minutes. If you prefer to use whole spices, this is the time to include cardamom, cloves, and cassia bark instead of adding them later in the recipe.
-
-
Grind the Spice Mixture: Transfer the toasted spices to a spice grinder and grind them into a fine powder. In a mixing bowl, combine the freshly ground spice powder with turmeric and paprika, ensuring everything is well mixed.
-
Prepare the Chicken: Generously sprinkle the prepared spice mix over the chicken pieces, ensuring each piece is thoroughly coated. Set the seasoned chicken aside to absorb the flavors.
-
Sauté Aromatics: Heat the coconut oil in a wide pan over medium heat. Once hot, add the cardamom pods, cloves, dried red chilies, and cassia bark (or just curry leaves if using whole spices from step 1). Fry for about a minute until aromatic, then add the diced onion. Sauté until the onion turns golden brown.
-
Add Garlic, Ginger, and Chillies: Stir in the minced garlic, ginger, and chopped green chillies, cooking for a few minutes until they release their fragrance and the mixture begins to stick to the bottom of the pan. If you choose to include tomatoes, add them at this stage, stirring to break them down into the mixture.
-
Incorporate Chicken: Add the marinated chicken to the pan, mixing it with the sautéed onions. Sprinkle in 1 teaspoon of salt and add kewra water if using, to infuse a floral aroma into the dish.
-
Simmer: Pour in the coconut milk and add the bruised lemongrass. Cover the pan and reduce the heat to low. Allow the curry to simmer gently for 40 to 50 minutes, stirring occasionally, until the chicken is tender and cooked through.
-
Garnish and Serve: While the curry simmers, toast the coconut shavings in a dry pan until golden brown. Once the curry is ready, serve it hot, garnished with the toasted coconut shavings for a delightful crunch.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400-450 kcal |
| Protein | 28-30 g |
| Carbohydrates | 8-10 g |
| Dietary Fiber | 2-3 g |
| Fat | 30-35 g |
| Saturated Fat | 24 g |
| Cholesterol | 90-100 mg |
| Sodium | 500-600 mg |
Conclusion
This Sri Lankan Chicken Curry, or Kukul Mass, is a heartwarming dish that showcases the robust flavors of the island’s spices. It is perfect for serving at family gatherings or any occasion where you want to impress your guests with a taste of Sri Lanka. Enjoy it with steamed rice or flatbreads for a complete meal that will surely transport you to the exotic streets of Sri Lanka. Happy cooking!
