🇱🇰 Sri Lanka recipe
Kukul Mas Curry
Kukul mas curry is Sri Lanka's definitive chicken curry, and it is markedly different from its Indian or Thai counterparts. The chicken is simmered in a deeply aromatic gravy built on dark-roasted curry powder, coconut milk, and a fragrant base of pandan leaves, lemongrass, and curry leaves. The roasted spices give the curry a dark, almost mahogany color and a complex, smoky depth. This is the curry that epitomizes Sri Lankan home cooking.
Prep25 mins + marination
Cook50 mins
Serves4
Difficultymedium
Ingredients
- 1kg chicken pieces (bone-in thighs and drumsticks)
- 400ml thick coconut milk
- 200ml thin coconut milk or water
- 2 large onions, finely sliced
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons Sri Lankan dark roasted curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper, ground
- 1 teaspoon fenugreek seeds
- 1 cinnamon stick (5cm)
- 4 cardamom pods, lightly crushed
- 3 whole cloves
- 1 lemongrass stalk, bruised and knotted
- 1 pandan leaf, knotted
- 15 fresh curry leaves
- 2 green chilies, slit lengthwise
- 1 small tomato, quartered
- 1 tablespoon tamarind paste or lime juice
- 2 tablespoons coconut oil
- 1 teaspoon salt, or to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 480
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 34 g
