Entree: Sri Lanka – Kandyan Highlands – කුකුල් මස් කරි ➤ Kukul Mas Kari (Kandyan-style Sri Lankan chicken curry simmered in coconut milk and roasted spices)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
35 min
Additional
15 min
Total
1 hr 10 min
Ingredients
- 2 lb (900 g) chicken, bone-in pieces (thighs and drumsticks recommended)
- 8 shallots, thinly sliced (about 6 oz / 170 g)
- 4 garlic cloves, crushed (about 12 g)
- 1 inch (2.5 cm) piece fresh ginger, minced (about 1 tbsp / 15 g)
- 2 green chilies, slit lengthwise
- 2 tbsp (30 ml) roasted Sri Lankan curry powder
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) fenugreek seeds
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 6–8 fresh curry leaves
- 2 tbsp (30 ml) coconut oil
- 1 cup (240 ml) thick coconut milk
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lime juice
- Salt, 1–2 tsp (5–10 g) to taste
- 2 tbsp (30 ml) water for blending the wet masala
Instructions
1. Prepare the wet masala by placing the sliced shallots, crushed garlic, minced ginger, slit green chilies, roasted curry powder, turmeric, and 2 tbsp (30 ml) water in a blender or mortar and pound to a coarse paste.
2. Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the mustard seeds and fenugreek seeds; when they begin to pop and smell fragrant, add the cinnamon stick and curry leaves and stir briefly.
3. Add the wet masala to the pot and fry, stirring frequently, for 5–7 minutes until the raw smell cooks out and the oil separates slightly from the paste.
4. Add the chicken pieces to the pot, toss to coat thoroughly with the masala, and brown lightly for 4–5 minutes.
5. Pour in 1/2 cup (120 ml) water, bring to a simmer, cover, and cook for 12–15 minutes until the chicken is nearly cooked through.
6. Stir in the thick coconut milk, reduce heat to low, and simmer uncovered for another 10–12 minutes until the sauce is fragrant and slightly thickened. Do not boil vigorously to prevent coconut milk from splitting.
7. Finish with lime juice and salt to taste. Remove the cinnamon stick, garnish with additional curry leaves if desired, and serve hot with steamed rice or roti.
