Sri Lankan
Kukul Mas Curry
A Sri Lankan chicken curry cooked with roasted curry powder, curry leaves, pandan, and coconut milk until the gravy is deep, fragrant, and gently spiced. It is best rested briefly before serving so the chicken absorbs the warm masala.
Ingredients
- Bone-in chicken pieces500g
- Sri Lankan roasted curry powder2 tsp
- Sri Lankan chili powder1 tsp
- Ground turmeric1/4 tsp
- Freshly ground black pepper1/2 tsp
- Salt3/4 tsp
- Coconut vinegar or lime juice1 tbsp
- Coconut oil2 tbsp
- Fenugreek seeds1/4 tsp
- Cinnamon stick1 small piece
- Cardamom pods2
- Cloves2
- Red onion or shallots, thinly sliced1/2 cup
- Garlic cloves, crushed3
- Fresh ginger, grated1 tsp
- Green chili, slit1
- Curry leaves1 sprig
- Pandan leaf, cut into pieces5cm piece
- Tomato, chopped1 small
- Thin coconut milk1 cup
- Thick coconut milk1/3 cup
Method
- Place the chicken in a bowl with roasted curry powder, chili powder, turmeric, black pepper, salt, and coconut vinegar or lime juice.
- Mix well by hand and let the chicken marinate for 15 minutes.
- Heat coconut oil in a clay pot or heavy saucepan over medium heat.
- Add fenugreek seeds, cinnamon, cardamom, and cloves and fry for a few seconds until fragrant.
- Add the sliced onion, curry leaves, and pandan leaf and cook until the onion softens and turns lightly golden.
- Add garlic, ginger, and green chili and fry for 1 minute without burning.
- Add the tomato and cook until it softens into the tempering.
- Add the marinated chicken and fry for 5 minutes, turning the pieces until they are coated and the spice mixture darkens slightly.
- Pour in the thin coconut milk and bring to a gentle simmer.
- Cover and cook for 20 to 25 minutes, stirring occasionally, until the chicken is tender and cooked through.
- Lower the heat and stir in the thick coconut milk.
- Simmer uncovered for 5 minutes without boiling hard, until the gravy is glossy and slightly thickened.
- Taste and adjust salt, then rest the curry for 10 minutes before serving.
Common questions
Can I substitute chicken thighs or boneless chicken for bone-in pieces in Kukul Mas Curry?
Yes. Bone-in thighs and drumsticks give the best flavor and stay juicy. Boneless chicken works too, but reduce the simmering time to about 12–15 minutes so it doesn’t dry out.
How long should I marinate the chicken, and can I marinate it overnight?
A 15-minute marinade is enough for weekday cooking because the curry is cooked with a strong spice base. You can marinate up to 8 hours in the fridge, but overnight is usually unnecessary for this dish.
What are the most common mistakes when making Kukul Mas Curry?
The biggest mistakes are burning the whole spices or garlic, adding too much liquid too early, and overcooking the chicken after the coconut milk goes in. Keep the heat medium and simmer gently, not vigorously.
How do I store and reheat leftover Kukul Mas Curry?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed. Coconut-based curries can thicken in the fridge.
What should I serve with Kukul Mas Curry?
Serve it with steamed rice, roti, string hoppers, or paratha. Add a simple sambol, cucumber salad, or a lime wedge on the side to balance the rich coconut gravy and spices.