Kukul Mas CurrySri Lankan Chicken Curry

Name: Kukul Mas Curry (Sri Lankan Chicken Curry)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Sri Lanka
Ingredients: 800 g Chicken Thigh (cut into large pieces); 2 g Turmeric Powder; 6 g Chili Powder; 10 g Salt; 30 ml Coconut Oil; 150 g Onion (finely chopped); 15 g Garlic (crushed); 12 g Fresh Ginger (crushed); 12 pcs Curry Leaf; 1 pcs Cinnamon Stick; 3 pcs Clove; 4 g Cardamom Seeds; 12 g Curry Powder; 150 g Tomato (chopped); 500 ml Coconut Milk; 200 ml Water

A richly spiced chicken curry with onion, tomato, curry leaves, and coconut milk cooked down into a full-bodied sauce. It is a staple Sri Lankan main dish, especially good with rice, roti, or hoppers.

Prep

20m

Cook

45m

Serves

Estimated

Nutrition

Per serving

825kcal

Calories

57g

Protein

60g

Fat

19g

Carbs

Incomplete estimate

Piece-based nutrition is rough without piece-weight data: Curry Leaf.

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

800g
Chicken Thigh (cut into large pieces)
2g
Turmeric Powder
6g
Chili Powder
10g
Salt

Curry

30ml
Coconut Oil
150g
Onion (finely chopped)
15g
Garlic (crushed)
12g
Fresh Ginger (crushed)
12pcs
Curry Leaf
1pcs
Cinnamon Stick
3pcs
Clove
4g
Cardamom Seeds
12g
Curry Powder
150g
Tomato (chopped)
500ml
Coconut Milk
200ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the chicken thigh, the turmeric powder, the chili powder, and the salt, then leave it to sit while you prepare the base.
02
Heat the coconut oil in a pot over medium heat.
03
Add the onion and cook until golden and softened.
04
Stir in the garlic, the fresh ginger, the curry leaves, the cinnamon stick, the cloves, and the cardamom seeds, and cook until fragrant.
05
Add the curry powder and stir for a few seconds to bloom the spices.
06
Add the tomato and cook until it softens and begins to break down.
07
Add the marinated chicken thigh and stir until the pieces are coated in the spice mixture.
08
Pour in the water and coconut milk, bring to a gentle simmer, and cook until the chicken thigh is tender, the sauce has thickened, and the thickest pieces reach 74°C (165°F).

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