Kukul Mas Curry
This curry is rich, aromatic, and deeply savory, with roasted spices giving it a warm complexity that sets it apart from quicker stews. Coconut milk softens the heat and creates a silky gravy that clings beautifully to tender chicken.
Ingredients
Roasted spice mix
- 2 tspcoriander seeds
- 1 tspcumin seeds
- 1 tspfennel seeds
- 1 tspblack peppercorns
- 1/2 tspmustard seeds
- 1 smallcinnamon stick
- 3green cardamom pods
- 3cloves
Curry base
- 1 1/2 tbspneutral oil
- 150 gred onion, finely sliced
- 4 clovesgarlic, finely chopped
- 20 gfresh ginger, finely chopped
- 1fresh green chili, slit
- 12 leavescurry leaves
- 120 gtomato, chopped
- 1/2 tspground turmeric
- 1 tspSri Lankan chili powder
- 1 tspfine salt
Chicken and gravy
- 500 gbone-in chicken thighs, cut into large pieces
- 200 mlthick coconut milk
- 120 mlwater
- 1 tsplime juice
To finish
- 1 tbspfresh coriander leaves, roughly chopped
Instructions
- 1
Toast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, mustard seeds, cinnamon stick, cardamom pods, and cloves in a dry skillet over medium heat for 2-3 minutes, shaking often, until fragrant and a shade darker. Do not let them burn. Cool for 1 minute, then grind to a fairly fine powder.
- 2
Heat the oil in a wide saucepan or deep frying pan over medium heat. Add the sliced onion and cook for 6-8 minutes, stirring regularly, until softened and deep golden at the edges. Good browning here builds the curry's sweetness and depth.
- 3
Add the garlic, ginger, green chili, and curry leaves. Fry for 30-60 seconds until very fragrant and the curry leaves crisp slightly. Stir in the chopped tomato, turmeric, Sri Lankan chili powder, salt, and the ground roasted spice mix. Cook for 3-4 minutes, mashing the tomato as it softens, until the oil begins to separate slightly from the masala.
- 4
Add the chicken and turn well in the masala for 2 minutes so every piece is coated. This brief frying helps the spices cling to the meat and deepens the final flavor.
- 5
Pour in the coconut milk and water, scraping the bottom of the pan to release any stuck bits. Bring just to a gentle boil, then lower to a lively simmer. Cook uncovered for 18-20 minutes, stirring occasionally, until the chicken is fully cooked, tender, and the gravy has thickened enough to coat a spoon. The chicken should reach at least 75°C at the thickest part.
- 6
Turn off the heat and stir in the lime juice. Rest the curry for 5 minutes so the oil and spices settle and the flavor rounds out.
- 7
Taste and adjust seasoning if needed, then spoon into warm bowls and scatter over the coriander leaves before serving.
Nutrition per serving
Notes
- •Serve with steamed rice, string hoppers, roti, or hoppers.
- •If you prefer a darker, more robust curry, let the onions brown a little more and simmer the gravy for an extra 2-3 minutes.
- •Bone-in chicken gives the best flavor, but boneless thigh can be used; reduce the simmering time by about 5 minutes.
- •Sri Lankan chili powder can be hot; reduce to 1/2 tsp for a milder curry.
Background
Kukul mas curry is one of the best-known home-style dishes in Sri Lanka, where curries are often built on freshly roasted and ground spices rather than pre-made blends. The use of curry leaves, coconut milk, and layered spice roasting reflects the island's deep culinary traditions and regional spice wealth.
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