Sri Lankan Chicken Curry Kukul Mas Curry
Experience the vibrant flavors of Sri Lanka with this authentic Sri Lankan Chicken Curry, also known as Kukul Mas Curry. This rich and aromatic dish combines tender chicken simmered in a creamy coconut milk base, infused with fragrant spices like cinnamon, cardamom, and cumin. Highlighted by the earthy sweetness of fenugreek seeds, the tangy brightness of lime juice, and the fresh aroma of curry leaves, this curry is a perfect balance of heat and flavor. Ready in just an hour, it’s a comforting dish ideal for weeknight dinners or special occasions. Serve this luscious curry with steamed rice or traditional roti to soak up every last drop of its incredible sauce. A must-try for fans of global cuisine!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 400 ml Coconut milk
- 2 medium Onion (finely sliced)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 medium Tomatoes (chopped)
- 3 Green chilies (slit)
- 10 Curry leaves
- 1 piece Cinnamon stick
- 3 Cardamom pods
- 1 tsp Fenugreek seeds
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 2 tsp Paprika or Kashmiri red chili powder
- 1 tbsp Garlic-ginger paste
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 200 ml Water
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, marinate the chicken with turmeric powder, 1 teaspoon salt, and garlic-ginger paste. Let it rest for 20 minutes.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Add the cinnamon stick, cardamom pods, and fenugreek seeds to the hot oil. Fry for 30 seconds until aromatic.
Add the sliced onions, minced garlic, and grated ginger to the pot. Sauté for 5–7 minutes until the onions are golden and softened.
Stir in curry leaves, green chilies, and chopped tomatoes. Cook for 3–4 minutes until the tomatoes break down into a soft paste.
Add coriander powder, cumin powder, paprika (or Kashmiri chili powder), and mix everything well. Cook the spices for 2 minutes to release their flavors.
Add the marinated chicken pieces to the pot, stirring to coat them evenly in the spice mixture. Cook for 5–7 minutes until the chicken is lightly browned.
Pour in the water and bring the mixture to a simmer. Cover the pot and let the chicken cook for 20 minutes, stirring occasionally.
Reduce the heat to low, then add the coconut milk. Mix well and simmer uncovered for an additional 10 minutes until the curry thickens slightly.
Taste and adjust seasoning, adding more salt or lime juice if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, roti, or bread of your choice.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.1 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
