Sri Lankan Chicken Curry with step by step pictures. Kukul Mas curry is a popular recipe around the world. This dish is served with rice or roti.
I once came across this recipe through a cooking show, immediately i wanted to try it. Within a couple of days i bought all the stuff and got into action. I should tell you the end result was amazing and it tasted so yummy. We enjoyed this curry with idiappam and it was so good.I was waiting to post this recipe for so long. It was sitting in my drafts for months. Finally the day has arrived.
This is so simple to make, it involves lots of spice powders and masalas. If you can find lemon grass add that too, it gives a nice flavour to it. But i could't find it so i didn't add it. I hope you will try it and let me know what you think.
About this Recipe
Kukul mas is a Colombo-style traditional Sri Lankan chicken curry. This creamy and lightly spiced curry is typically made with diced chicken breast, onions, ginger, garlic, turmeric, garam masala, chilli powder, coconut milk, tomatoes, oil, and salt.
Chicken curry, also known as curry chicken, is a dish from the Indian subcontinent. It is widespread in the Indian subcontinent, Southeast Asia, the United Kingdom, and the Caribbean.
A typical Indian subcontinent curry consists of chicken stewed in an onion-and- tomato-based sauce flavoured with ginger, garlic, tomato puree, chilli peppers, and a variety of spices, which may include turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is frequently made with curry powder, a pre-made spice mixture.
What is the difference between Indian curry and Sri Lankan curry?
Sri Lankan curries are hotter than Indian curries. Sri Lankan food is typically spicier than Indian food due to the heavy use of hot chilies in Sri Lankan dishes. Despite the fact that Indian food is also known for being spicy, South Indian food is less spicy than that of the neighbouring island of Sri Lanka.
Ingredients for Sri Lankan Chicken Curry
Coconut milk is extremely versatile, and it can be used in both sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used to add creaminess and fat to a wide range of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.
Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as classic tomato flavour or old-fashioned tomato flavour in some cases. Some tomatoes are described as having a mild or bland flavour.
Vinegars acidity or sourness enhances the flavour of food and adds balance to a rich dish. Salad dressings, marinades, sauces, mayonnaise, and ketchup are all examples of where it can be found. Vinegar has the ability to alter the texture of foods.
Kukul Mas Curry Steps
Heat ghee in a deep pot. Add in cardamom, cinnamon, fenugreek and fry for a min. Add in curry leaves and let them splutter. In goes onions and saute them for few minutes till they turn translucent. Add in ginger, garlic, salt and give a good stir. Now add in all the spice powders starting from chilli to fennel and give a good mix.
Add in crushed tomatoes and cook for 5 mins till oil separates from it. In goes chicken and let it get coated in all the masala. Add in pandan leaf, vinegar and mix well. Cover with a lid and simmer the flame. let it cook for 40 to 45 mins till it is cooked completely.
Now add in coconut milk and mix well. Simmer for a couple of mins. Serve with rice or anything of your choice.
Sri Lankan Chicken Curry Recipe | Kukul Mas Curry Recipe
- Ghee / Clarified Butter - 3 tblspn
- Cardamom pods -4
- Fenugreek Seeds / Vendayam - 1 tsp
- Cinnamon Stick - 1 small one
- Curry leaves - 1 spring
- Onion - 5 medium size chopped finely
- Ginger - 2 tblspn minced
- Garlic - 2 tblspn minced
- Salt to taste
- Chilli Powder - 2 tsp
- Coriander powder / Malli podi - 1 tblspn
- Turmeric powder / Manjal podi - 1 tsp
- Garam Masala Powder - 2 tsp
- Cumin Powder - 1 tsp
- Fennel Powder / Saunf Powder / Sombu Powder - 1 tsp
- Tomato - 4 medium size chopped finely
- Chicken - 1 kg cut into pieces
- Pandan leaf - 1
- Vinegar - 2 tblspn
- Thick Coconut Milk - 1 cup / 250 ml
- Heat ghee in a deep pot. Add in cardamom, cinnamon, fenugreek and fry for a min.
- Add in curry leaves and let them splutter.
- Add in onions and saute them for few minutes till they turn translucent.
- Add in ginger, garlic, salt and give a good stir.
- Now add in all the spice powders starting from chilli to fennel and give a good mix.
- Add in crushed tomatoes and cook for 5 mins till oil separates from it.
- Add in chicken and let it get coated in all the masala.
- Add in pandan leaf, vinegar and mix well.
- Cover with a lid and simmer the flame. let it cook for 40 to 45 mins till it is cooked completely.
- Now add in coconut milk and mix well. Simmer for a couple of mins.
- Serve with rice or anything of your choice.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Sri Lankan Chicken Curry Recipe with Step by Step Pictures
|Take all your ingredients|
|Add in tempering items|
|Add in onions and mix well|
|Add in ginger|
|Saute till golden|
|Add in spice powders|
|And some more spice powder|
|Add in tomatoes|
|Add in chicken pieces|
|And coat well with the masala|
|Add in pandan leaf|
|Add in vinegar..|
|Cover and Simmer|
|Till chicken is cooked|
|Add in coconut milk|