Sri Lankan Chicken Egg Curry Recipe – Traditional Biththara Mas Curry with Coconut Milk
A flavorful Sri Lankan Chicken Egg Curry (Biththara Mas Curry) made with tender chicken, boiled eggs, and rich coconut milk, cooked with authentic spices for a traditional taste.
Ingredients
500 g Chicken (cut into medium pieces)
4 Boiled Eggs (peeled)
1 cup Thin Coconut Milk
1 cup Thick Coconut Milk
1 medium Onion (sliced)
4 cloves Garlic (crushed)
1 inch Ginger (crushed)
2 Green Chilies (split)
1 sprig Curry Leaves
1 small piece Pandan Leaf (Rampe)
1 small Cinnamon Stick
2 tbsp Roasted Curry Powder
1 tsp Turmeric Powder
1 tbsp Chili Powder
1 tsp Black Pepper Powder
1 tbsp Tamarind Juice or Goraka
2 tbsp Coconut Oil
Salt to taste
4 Boiled Eggs (peeled)
1 cup Thin Coconut Milk
1 cup Thick Coconut Milk
1 medium Onion (sliced)
4 cloves Garlic (crushed)
1 inch Ginger (crushed)
2 Green Chilies (split)
1 sprig Curry Leaves
1 small piece Pandan Leaf (Rampe)
1 small Cinnamon Stick
2 tbsp Roasted Curry Powder
1 tsp Turmeric Powder
1 tbsp Chili Powder
1 tsp Black Pepper Powder
1 tbsp Tamarind Juice or Goraka
2 tbsp Coconut Oil
Salt to taste
Method
Prepare the Chicken
Wash the chicken pieces well and place them in a cooking pot. Add a little salt, turmeric powder, and mix lightly.
Add Aromatics
Add sliced onion, crushed garlic, crushed ginger, green chilies, curry leaves, pandan leaf (rampe), and cinnamon stick to the pot.
Add Spices
Add roasted curry powder, chili powder, and black pepper powder. Mix the chicken with the spices so it is well coated.
Cook with Thin Coconut Milk
Pour the thin coconut milk into the pot and cook on medium heat for about 15 minutes until the chicken becomes tender.
Add the Eggs
Lightly cut small slits on the boiled eggs and add them into the curry so they absorb the spices.
Add Sour Flavor
Add tamarind juice or soaked goraka to give the curry a slightly sour traditional Sri Lankan taste.
Add Thick Coconut Milk
Pour in the thick coconut milk and cook on low heat for another 5 minutes while gently stirring.
Finish with Coconut Oil
Add coconut oil at the end for authentic Sri Lankan aroma and flavor.
Serve Hot
Serve the chicken egg curry hot with steamed rice, pol sambol, and dhal curry.
Wash the chicken pieces well and place them in a cooking pot. Add a little salt, turmeric powder, and mix lightly.
Add Aromatics
Add sliced onion, crushed garlic, crushed ginger, green chilies, curry leaves, pandan leaf (rampe), and cinnamon stick to the pot.
Add Spices
Add roasted curry powder, chili powder, and black pepper powder. Mix the chicken with the spices so it is well coated.
Cook with Thin Coconut Milk
Pour the thin coconut milk into the pot and cook on medium heat for about 15 minutes until the chicken becomes tender.
Add the Eggs
Lightly cut small slits on the boiled eggs and add them into the curry so they absorb the spices.
Add Sour Flavor
Add tamarind juice or soaked goraka to give the curry a slightly sour traditional Sri Lankan taste.
Add Thick Coconut Milk
Pour in the thick coconut milk and cook on low heat for another 5 minutes while gently stirring.
Finish with Coconut Oil
Add coconut oil at the end for authentic Sri Lankan aroma and flavor.
Serve Hot
Serve the chicken egg curry hot with steamed rice, pol sambol, and dhal curry.
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