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4.50 from 4 votes

Kukul Mas Curry ~ Sri Lankan Chicken Curry

Course Main Course
Cuisine Sri Lankan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • 1 kg chicken cut into small pieces (I used drumsticks)
  • 1/4 cup coconut roasted till golden brown
  • 1/2 cup coconut
  • 2 tbsp coconut oil
  • 4 bruised cardamom pods
  • 2 cinnamon sticks
  • 2 sprigs curry leaves
  • 1 heaped tbsp ginger garlic paste
  • 1 large onion thinly sliced
  • 1 pandan leaf optional but recommended, didn't use
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp fennel powder
  • 1 tsp cumin powder
  • 1 large tomato chopped
  • Salt to taste
  • 1/4 tsp garam masala powder optional

Instructions

  • Wash the chicken and set aside to drain.
  • Mash the roasted coconut using your mortar and pestle till it becomes pasty and releases oil. The process is a little hand exercise but worth it!
  • Grind the other coconut with 1/2 cup of water, extract the thick coconut milk and set aside. Add 1/2 cup more water and grind. Extract the second coconut milk and set aside.
  • Heat oil in a chatti (earthern pot - recommended). Fry the cardamom and cinnamon briefly.
  • Fry the ginger garlic paste and curry leaves till it releases a nice aroma.
  • Add the onions and fry till it is golden brown.
  • Add in the powders and saute till roasted.
  • Add in the chicken along with some salt and toss.
  • Add in the tomatoes and roasted coconut paste and cook for five minutes.
  • Add the second coconut milk along with water as required and cook the curry till the chicken come off the bone. Stir in between to avoid the curry sticking to the bottom.
  • Once the chicken is done, add the first coconut milk and garam masala, if using and immediately switch off. Allow the curry to rest for flavors to develop.
  • Serve with your choice of side.

Notes

I used half chilli powder and half Kashmiri Chilli powder to keep the heat minimal.