Sri Lankan Chicken Curry (Kukul Mas Curry)
Local name: කුකුල් මස් කරි
In short: Bone-in chicken simmered with roasted curry powder, curry leaves, cinnamon and coconut milk into a rich, spicy and fragrant gravy for rice. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 20 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 450 kcal
Chicken curry is the centerpiece of many Sri Lankan Sunday lunches, served with rice, dhal and a few vegetable sides. The flavor comes from roasted curry powder, a blend of toasted coriander, cumin, fennel and sweet spices that tastes darker and deeper than ordinary curry powder. Curry leaves, cinnamon and green chilies add fragrance, and coconut milk goes in near the end to round off the sauce. Use bone-in pieces for the best gravy.
Instructions
- Toss the chicken with the curry powder, chili powder, turmeric, salt, garlic and ginger. Leave for 20 minutes.
- Heat the oil in a wide pot over medium heat. Fry the cinnamon, cardamom and cloves for 20 seconds until fragrant.
- Add the onion, green chilies, curry leaves and pandan leaf. Cook for 8 minutes, stirring, until the onion is golden.
- Add the chicken and stir for 5 minutes until coated with spices and lightly browned.
- Add the tomato and water, bring to a simmer, cover and cook for 20 minutes.
- Pour in the coconut milk and simmer uncovered for 10 to 15 minutes until the gravy thickens and oil shines on the surface. The chicken should reach 74°C (165°F) next to the bone.
- Stir in the lime juice, taste for salt and serve hot with rice.
Tips
- If you cannot find roasted curry powder, dry-roast 1 tablespoon of ground coriander and 1 teaspoon each of cumin and fennel in a pan until dark brown and fragrant, then use it in place of the powder.
- Skinless pieces keep the gravy lighter. For chicken breast, cut it into chunks and cook the final stage for only 10 minutes.
Questions and answers
What is Sri Lankan roasted curry powder?
It is a blend of coriander, cumin, fennel, cinnamon, cloves and cardamom, dry-roasted until deep brown. It tastes toastier and less sharp than regular curry powder.
Can I freeze Sri Lankan chicken curry?
Yes. Freeze it with its gravy for up to 3 months, thaw overnight in the fridge and reheat gently until steaming hot.
How spicy is it?
Medium-hot as written. For a milder curry, use 1/2 teaspoon of chili powder and leave out the green chilies.
How long does it take to make Sri Lankan Chicken Curry (Kukul Mas Curry)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Sri Lankan Chicken Curry (Kukul Mas Curry)?
About 450 kcal per serving, with 36 g of protein, 10 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 10 g |
| Fat | 29 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
