Sri Lanka Kukul Mas Chicken Curry

Name: Sri Lanka Kukul Mas Chicken Curry
Total time: P1H
Yield: 4
Cuisine: Indian
Ingredients: chicken; ginger; garlic; shallots; green chili peppers; cardamom seeds; cloves, ground; red chile powder; paprika; tamarind; curry powder; turmeric; salt; cinnamon sticks; vegetable oil; lemongrass; curry leaves; fenugreek; coconut milk; curry powder; limes

Submitted by rafter

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ask any Sri Lankan home cook what they make most often, and kukul mas will likely top the list. This is the chicken curry that defines the island’s kitchen.

The chicken gets rubbed with a paste of crushed cardamom, cloves, tamarind water, ginger, garlic, and curry powder. That marinade does serious work, infusing every piece with sour, warm, earthy flavor before it even touches the pan.

A quick sear with lemongrass, curry leaves, fenugreek, and shallots builds the aromatic foundation. Then thick coconut milk goes in and the whole thing simmers low for 40 minutes until the chicken practically melts off the bone.

A final flourish of curry powder and fresh lime juice right at serving keeps the flavors alive and layered.

Kitchen Tips

Use bone-in, skin-on chicken pieces for the richest, most flavorful gravy
The tamarind water is essential; it adds a sour tang that balances the coconut richness and cannot be substituted with lemon
Rub the spice paste into the chicken thoroughly and let it sit for at least 15 minutes before cooking
Keep the heat low during the simmer; a hard boil will toughen the chicken
This curry deepens in flavor overnight, so it is an excellent make-ahead dish

Ingredients

1 ¼

KG CHICKEN *

SLICES GINGER

CLOVES GARLIC

GRAMS SHALLOT

EACH GREEN CHILI PEPPER *

EACH CARDAMOM SEED *

EACH CLOVES, GROUND *

TEASPOON RED CHILE POWDER *

TEASPOONS PAPRIKA

GRAMS TAMARIND
squeezed in 50 ml water

GRAMS CURRY POWDER

TEASPOON TURMERIC

TEASPOON SALT

CG CINNAMON STICK *

ML VEGETABLE OIL *

STEM LEMONGRASS *

CURRY LEAVES
to taste *

TEASPOON FENUGREEK

300

ML COCONUT MILK
thick *

TEASPOON CURRY POWDER

LIMES
juice of

Directions

Wash, clean and joint the chicken.

Shred the ginger, crush the garlic and slice the shallots and chile.

Crush the cardamoms and cloves and place in a bowl.

Add the ginger, garlic, chile powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon stick. Mix well together, then rub into the chicken.

Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chile and fry for a couple of minutes.

Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well.

Continue to cook over a low heat for 40 minutes, or until chicken is tender.

Discard the cinnamon stick and transfer to a serving dish.

Finally, sprinkle the curry powder and lime juice on top.