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 List
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1 kg chicken (cut into medium pieces)
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2 large onions (sliced)
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2 tomatoes (chopped)
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2–3 green chilies (slit)
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1 tbsp ginger-garlic paste
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1 sprig curry leaves
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1 small cinnamon stick
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2 cardamom pods
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3 cloves
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1½ tbsp Sri Lankan roasted curry powder
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½ tsp turmeric powder
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1 tsp chili powder (adjust to taste)
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1 tsp black pepper
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1 cup thick coconut milk
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1 cup thin coconut milk (or water)
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2 tbsp coconut oil
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Salt to taste
Preparation Steps
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
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