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    You are in: Home / Recipes / Sri Lankan Chicken Curry (Kukul Mas Curry) Recipe
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    Sri Lankan Chicken Curry (Kukul Mas Curry)

    Sri Lankan Chicken Curry (Kukul Mas Curry). Photo by JoyfulCook

    1/1 Photo of Sri Lankan Chicken Curry (Kukul Mas Curry)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Lou van's Note:

    I (slightly) adapted this recipe from a book by Charmaine Solomon and have been cooking it for approx 18 years. I often add various veg (we like small eggplants and okra), if I do I add another tin of chopped tomatoes to make more sauce. Goes very well withSri Lankan Yellow Rice (Kaha Bath) recipe number 268510. Originally the recipe serves 2-4 however if you add the optional veg and tomatoes then it stretches to about 6 depending on how much extra you add :)

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    Units: US | Metric


    1. 1
      Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
    2. 2
      Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
    3. 3
      Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
    4. 4
      Stir well.
    5. 5
      Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
    6. 6
      Add tomatoes, whole spices and lemon grass.
    7. 7
      Add chopped vegetables at this point if using.
    8. 8
      Cook, covered, over a low heat for 40 - 50 minutes.
    9. 9
      Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
    10. 10
      Do not cover after adding coconut milk.
    11. 11
      Serve with rice.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on December 18, 2012


      Great recipe, I used lime juice instead of the vinegar, chicken thighs and added a cup of sliced shitake mushrooms. It was enjoyed by all!

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    • on October 10, 2010


      A delicious curry, and worth that little bit of extra time it takes - not overly hot, but jam packed with wonderful flavours - thanks so much for posting

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2009


      Good curry. Used about 11/2lbs skin- and boneless chicken thighs, about 11/2 cup sliced mushrooms and two cans of chopped tomatoes. Also used balsamic vinegar. At the beginning I thought the amount of cumin would be too much, but the spices are very well balanced. I got a lot of sauce which is great. You say it serves 2-6 but (at least the way I made it), I got five servings. It freezes well and I am very pleased I chose to make this curry. Thanks for posting. Made for PAC, Spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sri Lankan Chicken Curry (Kukul Mas Curry)

    Serving Size: 1 (220 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 794.4
    Calories from Fat 493
    Total Fat 54.7 g
    Saturated Fat 35.3 g
    Cholesterol 125.5 mg
    Sodium 2528.1 mg
    Total Carbohydrate 43.6 g
    Dietary Fiber 11.1 g
    Sugars 21.3 g
    Protein 39.4 g

    The following items or measurements are not included:

    curry leaves

    cardamom pods



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