Sri Lankan Chicken Curry (Kukul Mas Curry)

Submitted by Lou van

"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 :)"

 

• Ready In: 1hr 10mins
• Ingredients: 20
• Serves: 2-6

ingredients

• 2 -3 chicken breasts, in bite size pieces
• 2 tablespoons ghee (or oil)
• 1⁄4 teaspoon fenugreek seeds
• 10 curry leaves
• 2 large onions, chopped
• 4 -5 garlic cloves, chopped
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1⁄2 teaspoon ground fennel
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 tablespoons vinegar
• 400 g chopped tomatoes (1 tin but I use 2 if adding vegetables)
• 6 cardamom pods, bruised
• 1 stick cinnamon
• 1 stalk lemongrass or 2 slices lemon rind
• 1 cup thick coconut milk

directions

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

Reviews

[andreafortunoff]

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!

 

[JoyfulCook]

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

 

[Chef Dudo]

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.

 

[woopeefish]

I got this recipe to try to impress my boyfriend (who is from Sri Lanka), his brother, and their friend (who is from India). My boyfriend and his brother agreed that this is not Sri Lanka curry style at all. Their friend thinks is more Indian style, but not authentic Indian curry either. We all agree is good, but just can't figure out where in the world this curry style is from.

 

[momuone]

Masterful recipes. Delicious. I omitted the coconut milk as the sauce was good enough. Just wonderful and authentic.