Sri Lankan Chicken Curry Recipe (Kukul Mas Curry) – Authentic Spicy Coconut Chicken Guide
Sri Lankan Chicken Curry (Kukul Mas Curry) is a rich and flavorful traditional dish made with tender chicken, roasted curry powder, coconut milk, and aromatic spices. This authentic recipe delivers a perfect balance of spice and creaminess, ideal to serve with rice, string hoppers, or roti.
Ingredients
1 kg chicken (cut into medium pieces)
2 large onions (sliced)
2 tomatoes (chopped)
2–3 green chilies (slit)
1 tbsp ginger-garlic paste
1 sprig curry leaves
1 small cinnamon stick
2 cardamom pods
3 cloves
1½ tbsp Sri Lankan roasted curry powder
½ tsp turmeric powder
1 tsp chili powder (adjust to taste)
1 tsp black pepper
1 cup thick coconut milk
1 cup thin coconut milk (or water)
2 tbsp coconut oil
Salt to taste
2 large onions (sliced)
2 tomatoes (chopped)
2–3 green chilies (slit)
1 tbsp ginger-garlic paste
1 sprig curry leaves
1 small cinnamon stick
2 cardamom pods
3 cloves
1½ tbsp Sri Lankan roasted curry powder
½ tsp turmeric powder
1 tsp chili powder (adjust to taste)
1 tsp black pepper
1 cup thick coconut milk
1 cup thin coconut milk (or water)
2 tbsp coconut oil
Salt to taste
Method
Heat coconut oil in a large pot over medium heat.
Add cinnamon stick, cardamom pods, cloves, and curry leaves. Fry for a few seconds until fragrant.
Add sliced onions and green chilies. Cook until the onions turn soft and lightly golden.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomatoes and cook until they soften and blend into the mixture.
Mix in roasted curry powder, turmeric powder, chili powder, black pepper, and salt. Cook briefly to release the spice aroma.
Add the chicken pieces and mix well so they are evenly coated with the spices. Cook for several minutes while stirring occasionally.
Pour in thin coconut milk or water, cover, and cook until the chicken becomes tender.
Add thick coconut milk and gently simmer on low heat for a few minutes without boiling.
Taste and adjust salt if needed. Let the curry rest briefly before serving.
Serve hot with rice, string hoppers, roti, or bread.
Add cinnamon stick, cardamom pods, cloves, and curry leaves. Fry for a few seconds until fragrant.
Add sliced onions and green chilies. Cook until the onions turn soft and lightly golden.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomatoes and cook until they soften and blend into the mixture.
Mix in roasted curry powder, turmeric powder, chili powder, black pepper, and salt. Cook briefly to release the spice aroma.
Add the chicken pieces and mix well so they are evenly coated with the spices. Cook for several minutes while stirring occasionally.
Pour in thin coconut milk or water, cover, and cook until the chicken becomes tender.
Add thick coconut milk and gently simmer on low heat for a few minutes without boiling.
Taste and adjust salt if needed. Let the curry rest briefly before serving.
Serve hot with rice, string hoppers, roti, or bread.
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