Kukul Mass: Sri Lankan Chicken Curry
Description:
Kukul Mass is a flavorful and aromatic Sri Lankan-style chicken curry that boasts a perfect balance of spices and creamy coconut milk. This dish is known for its hot and spicy flavor profile, making it an ideal choice for spice enthusiasts. It features tender chicken pieces infused with a blend of traditional Sri Lankan spices, making every bite a delightful explosion of flavors. Serve it with steamed rice for an authentic experience.
Preparation Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 4
Views: 15,626
Rating: 3.7/5
Number of Votes: 13
Dietary Information: Lactose-Free
Spice Level: Hot
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken pieces (thighs and drumsticks, skin-on) | 8-10 pieces |
| Cumin seeds | 1 tsp |
| Coriander seeds | 1 tsp |
| Fennel seeds | 1 tsp |
| Black peppercorns | 1 tsp |
| Turmeric powder | 1 tsp |
| Paprika | 1 tsp |
| Cardamom pods | 2-3 pods |
| Cloves | 2-3 cloves |
| Dried red chilies | 2-3 |
| Cassia bark (or curry leaves) | 1-2 sticks (or a handful) |
| Onion, diced | 1 large |
| Garlic, minced | 3-4 cloves |
| Fresh ginger, minced | 1-inch piece |
| Fresh green chilies, chopped | 2-3 |
| Tomatoes (optional) | 1 large, chopped |
| Salt | 1 tsp |
| Kewra water (optional) | 1 tsp |
| Coconut oil | 2 tbsp |
| Coconut milk | 1 cup |
| Lemongrass, bruised | 1 stalk |
| Toasted coconut shavings | 2 tbsp (for garnish) |
Instructions:
-
Toast the Whole Spices:
Begin by heating a dry pan over medium heat. Add cumin seeds, coriander seeds, fennel seeds, and black peppercorns. Toast them for a couple of minutes, stirring frequently to release their aromatic oils. If you prefer not to use whole spices, you can substitute the cardamom, cloves, and cassia bark here instead of in Step 4. -
Grind the Spices:
Once the spices are toasted, transfer them to a spice grinder. Grind them into a fine powder. Mix the freshly ground spices with turmeric and paprika. Set aside the spice mix for later use. -
Prepare the Chicken:
Sprinkle the prepared spice mix generously over the chicken pieces (thighs and drumsticks). Coat the chicken well and let it rest while you prepare the other ingredients. -
Cook the Aromatics:
Heat coconut oil in a wide pan over medium heat. Add the cardamom pods, cloves, dried red chilies, and cassia bark (or curry leaves if you skipped the whole spices in Step 1). Fry the spices for about a minute, allowing the oil to infuse with their flavors. Next, add the diced onion to the pan and sauté until golden brown. -
Add Garlic, Ginger, and Chilies:
Stir in the minced garlic, ginger, and chopped green chilies. Cook for another 2-3 minutes, allowing the mixture to slightly caramelize and stick to the bottom of the pan. This will develop a deeper flavor. If you’re using tomatoes, add them now and stir to break them down. (Note: I prefer this curry without tomatoes for a richer coconut flavor.) -
Cook the Chicken:
Add the marinated chicken pieces to the pan, ensuring they’re well-coated with the flavorful onion and spice mixture. Sprinkle in 1 tsp of salt and add the kewra water if you’re using it. Kewra adds a unique floral aroma, but it is optional. -
Simmer with Coconut Milk:
Pour in the coconut milk and add the bruised lemongrass stalk. Stir well to combine. Cover the pan with a lid and reduce the heat to low. Let the curry simmer for 40-50 minutes, allowing the chicken to become tender and the flavors to meld together. -
Garnish and Serve:
While the curry is simmering, toast coconut shavings in a dry pan until they turn golden brown. Once the curry is ready, serve it hot, garnished with the toasted coconut shavings.
Allergen Information:
This recipe is lactose-free as it uses coconut milk for creaminess instead of dairy products. It does contain coconut and spices such as cumin, coriander, and pepper which some individuals may be sensitive to. For those with spice sensitivities, the heat level can be adjusted by reducing or omitting the green chilies and dried red chilies.
Dietary Preferences:
- Lactose-Free: This dish is completely safe for individuals who are lactose intolerant.
- Gluten-Free: There are no gluten-containing ingredients in this recipe.
- Low-Carb: The dish is naturally low in carbs, making it suitable for low-carb diets.
- Paleo-Friendly: The use of whole spices and coconut milk makes this a great option for those following a Paleo diet.
Tips and Advice:
- Adjusting the Spice Level: If you prefer a milder curry, reduce the number of green chilies and dried red chilies. You can also decrease the amount of black pepper to lessen the heat.
- Cooking Time: The chicken should cook until tender and the sauce thickens. If you prefer a richer sauce, allow it to simmer a bit longer.
- Adding Vegetables: For a heartier meal, you can add vegetables like potatoes or carrots. Add them along with the chicken to cook along with the curry.
- Serving Suggestions: This dish pairs beautifully with steamed white rice or Sri Lankan roti. You can also serve it with a side of sautéed greens to balance the richness of the curry.
Conclusion:
Kukul Mass is a deeply flavorful, aromatic, and spicy Sri Lankan chicken curry that is sure to delight anyone who loves bold flavors. The combination of toasted spices, coconut milk, and tender chicken makes it a comforting yet exciting dish. Whether you’re looking to explore traditional Sri Lankan cuisine or simply crave a dish with a bit of heat, this recipe is a perfect choice. With just a few simple ingredients and steps, you’ll have a crowd-pleasing curry that transports you to the heart of Sri Lanka’s culinary traditions. Enjoy!
