Kukul Mus Thakkali or Chicken & Tomato Curry
Submitted by trueblue
Kukul Mus Thakkali, a Sri Lankan chicken and tomato curry with coconut milk, lemongrass, curry leaves, fenugreek and cardamom. Marinated and simmered for rich, layered flavor.
YIELD
6 servingsPREP
40 minCOOK
30 minREADY
70 minKukul Mus Thakkali is Sri Lankan comfort food at its finest: chicken marinated in a fragrant blend of chili powder, paprika, curry powder, fenugreek, and vinegar, then simmered in thick coconut milk until the meat is fall-off-the-bone tender.
What sets this apart from a standard chicken curry is the aromatics. Curry leaves and lemongrass hit the hot oil first alongside shallots, garlic, and ginger, filling the kitchen with a scent that’s unmistakably Sri Lankan.
Fresh tomatoes go in next, followed by the marinated chicken and a generous pour of coconut milk.
A final sprinkle of curry powder and a squeeze of fresh lime right before serving brightens everything up and ties the whole dish together.
Pro Tips
- Don’t skip the 20-minute marinade. The vinegar and spices need time to penetrate the chicken and build flavor from the inside out.
- Curry leaves and lemongrass are essential, not optional. They’re the soul of Sri Lankan cooking. Look for them at Asian grocery stores, or order dried curry leaves online.
- Finish with fresh lime juice just before serving. That hit of acid lifts the rich coconut sauce and wakes up all the spice layers.
Ingredients
Directions
Wash and joint the chicken and place in a dish.
Slice the tomatoes, shallots and chile and grind the ginger and garlic together.
Crush the cardamoms and cloves and sprinkle onto the chicken.
Add the chile powder, cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes.
Heat the oil and when hot add the curry leaves and lemon grass, shallots, chile, garlic and ginger.
Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes.
Add the chicken and stir-fry for a further 5 minutes.
Pour in the coconut milk and slowly bring to the boil.
Reduce heat slightly and simmer until chicken is tender.
Discard the cinnamon stick and sprinkle the curry powder and lime juice on top just prior to serving.
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