Sri Lankan Chicken Curry Recipe - Kukul Mas Curry
A lip smacking Sri Lankan style chicken curry, authentically called Kukul Maas Curry is made with spices commonly used in the region like cinnamon and cardamom and the curry is made with thick creamy coconut milk.
Sri Lankan Chicken Curry Recipe - Kukul Maas Curry is a traditional recipe from Sri Lanka's Sinhalese cuisine. Succulent pieces of chicken cooked in whole spices and coconut milk.
Spicy and earthy in flavour with a soothing coconut milk curry. Do give this recipe a shot in your kitchen and we are sure it will satisfy your taste buds.
Serve Sri Lankan Chicken Curry Recipe hot with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Veechu Parotta Or Ceylon Parotta Recipe and Pickled Onions Recipe for a completely satisfying meal.
If you like this recipe, you can also try other Chicken Recipes which you can make for your everyday meals:
Sri Lankan Spice Powder
- 1 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Whole Black Pepper Corns
- 1 teaspoon Mustard seeds
- 4 Cloves (Laung)
- 4 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 3 Dry Red Chillies
- 1 Cinnamon Stick (Dalchini) For the Curry Base
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Onions , thinly sliced
- 2 Dry Red Chillies
- 2 sprig Curry leaves
- 1 teaspoon Turmeric powder (Haldi)
- 250 ml Coconut milk
- Salt , to taste
- 300 grams Chicken , curry cut pieces
- 1 tablespoon Sunflower Oil
How to make Sri Lankan Chicken Curry Recipe - Kukul Mas Curry
To begin making the Sri Lankan Chicken Curry Recipe - Kukul Mas Curry, thoroughly wash the chicken pieces and set aside.
The first step is to make the Sri Lankan curry powder.
In a small pan; add all the ingredients for the spice powder including coriander seeds, cumin seeds, whole black pepper corns, mustard seeds, cloves, cardamom pods, dalchini, saunf, dry red chillies, cinnamon stick and roast on medium heat for 3 to 4 minutes until you can see the spices crackling and the aromas coming through.
Once it is roasted, switch off the heat and let it cool down.
Once it is cooled down, add it in the mixer grinder and make a powder. Your Srilankan Powder is ready.
In a pressure cooker, heat oil on medium flame. Add ginger, garlic, onions, red chillies and curry leaves.
Saute for a good 4-6 minutes, until it turns into a deep brown colour.
To this add the Sri Lankan curry powder, mix well.
Add the chicken and 2 cups of water. Close the lid and pressure cook the Kukul Mas Curry for 2 whistles.
Turn off the heat, allowing the pressure to release naturally.
Once the pressure is release, open the lid, mix in the coconut milk into the Kukul Mas Curry and simmer on low flame for 5 minutes. Once done, turn off the heat and transfer the Kukul Mas Curry to as serving bowl and serve hot.
Serve Sri Lankan Chicken Curry Recipe (Kukul Mas Curry) hot with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Veechu Parotta Or Ceylon Parotta Recipe and Pickled Onions Recipe for a completely satisfying meal.