Entree: Sri Lanka – Southern Coast – කුකුල් මස් කරි ➤ Kukul mas kari (Sri Lankan coconut-based chicken curry simmered with roasted spices, curry leaves, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces, skin-on, cut into serving pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/4 tsp (0.5 g) fenugreek seeds (optional)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 inch (2.5 cm) fresh ginger, grated (about 10 g)
- 2 green chilies, slit lengthwise
- 2 tbsp (30 ml) Sri Lankan roasted curry powder (or substitute regular curry powder)
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) chili powder or to taste
- 1 tsp (5 g) salt, or to taste
- 14 oz (400 ml) coconut milk (1 can)
- 1/2 cup (120 ml) water
- 1 tsp (5 g) goraka paste or 1 tbsp (15 ml) tamarind water (optional for slight sourness)
- 1 sprig pandan leaf (optional)
- 2–3 sprigs fresh curry leaves
- 1 tbsp (15 ml) lime juice, freshly squeezed
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Heat the oil in a large heavy-bottomed skillet or pot over medium heat. When hot, add mustard seeds and fenugreek seeds; let them pop and become aromatic (about 30 seconds).
2. Add the sliced onion and a pinch of salt; sauté until the onion is soft and beginning to brown, about 8–10 minutes. Add garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
3. Stir in the roasted curry powder, turmeric, and chili powder; cook the spices with the onion mixture 1–2 minutes to bloom the flavors.
4. Add the chicken pieces and toss to coat thoroughly with the spiced onion mixture. Brown the chicken lightly on all sides, about 4–5 minutes.
5. Pour in the coconut milk, water, and goraka or tamarind (if using). Tie the pandan leaf in a knot (if using) and add with the curry leaves. Bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer until the chicken is cooked through and the sauce has slightly thickened, about 25–30 minutes. Stir occasionally and adjust salt.
7. Finish with lime juice and remove pandan leaf. Taste and adjust seasoning. Garnish with cilantro and serve hot with steamed rice or bread.