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Loading...Kukul mas curry is Sri Lanka's iconic weeknight chicken curry, built on a base of freshly dry-roasted whole spices and finished with rich coconut milk. Warming cinnamon, cardamom, and curry leaves layer into the gravy alongside succulent bone-in thighs. Serve with steamed rice or hoppers for an authentic island plate.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 545 kcalCalories
- 34 gFat
- 18 gSaturated Fat
- 14 gCarbs
- 4 gFiber
- 6 gSugar
- 38 gProtein
- 610 mgSodium
- 780 mgPotassium
- 85 mgCalcium
- 4.5 mgIron
- 28 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the roasted spice blend
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp whole black peppercorns
- 4 dried red chilies, stems removed
- 1 tsp brown mustard seeds
- 1/2 tsp fenugreek seeds
For the chicken curry
- 2 tbsp coconut oil
- 1.5 lb bone-in chicken thighs, skin trimmed
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 green Thai chilies, slit lengthwise
- 1 true cinnamon stick
- 2 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 pandan leaf (rampe), torn
- 12 fresh curry leaves
- 2 tbsp fresh roasted spice blend (from above)
- 1 tsp ground turmeric
- 1 tsp Kashmiri chili powder
- 2 medium tomatoes, finely chopped
- 1 cup thick coconut milk
- 1/2 cup water
- 1 tbsp fresh lime juice
- 1 tsp kosher salt, plus more to taste
- Chopped cilantro, to garnish
Directions
- Dry-roast the coriander, cumin, fennel, peppercorns, dried chilies, mustard seeds, and fenugreek in a dry skillet over medium heat for 2-3 minutes, swirling until fragrant. Cool completely, then grind to a fine powder in a spice mill; set aside 2 tablespoons for the curry and store the rest in an airtight jar.
- Pat the chicken thighs dry, then season with salt. Heat coconut oil in a heavy Dutch oven over medium-high heat and brown the chicken in batches, about 3 minutes per side. Transfer to a plate and reserve.
- Reduce heat to medium. Add cinnamon stick, cardamom, cloves, pandan leaf, and curry leaves to the drippings and toast for 30 seconds until the curry leaves crackle. Stir in sliced onion and cook 6-8 minutes until deep golden brown.
- Add garlic, ginger, and slit green chilies; sauté for 2 minutes until aromatic. Sprinkle in the roasted spice powder, turmeric, and Kashmiri chili powder, stirring constantly for 1 minute to bloom the spices without burning.
- Stir in the chopped tomatoes and cook 4-5 minutes, mashing them into the base, until the mixture looks like a thick paste and oil begins to separate at the edges.
- Nestle the chicken and any collected juices back into the pot. Pour in the coconut milk and water, season with 1 teaspoon salt, and bring to a gentle simmer.
- Cover the pot partially and simmer for 22-25 minutes, turning the chicken once, until the meat pulls easily from the bone and the gravy has thickened enough to coat a spoon.
- Stir in the lime juice, taste and adjust salt, then scatter cilantro across the top. Serve hot with steamed white rice, red rice, or crispy hoppers.
Cook’s Notes
- Always grind the roasted spice blend fresh; pre-made curry powder lacks the layered fragrance of dry-roasted whole seeds and will taste flat.
- For deeper color and a more traditional tang, marinate the chicken in 1 teaspoon turmeric, 1 tablespoon lime juice, and 1 teaspoon salt for 30 minutes before browning.
- No pandan leaf? Substitute with 1 small bay leaf plus a 1-inch piece of lemongrass, lightly bruised.
- Bone-in thighs stay moist through the long simmer; chicken breasts dry out, so avoid substituting them.
- Adjust both the green chilies and the Kashmiri chili powder to control heat while keeping the curry brick-red rather than fiery.
