Best Kukul Mas Curry Sri Lankan Curry Chicken Recipes

SRI LANKAN CHICKEN CURRY (KUKUL MAS CURRY)

Sri Lankan Chicken Curry (Kukul Mas Curry) image

I (slightly) adapted this recipe from a book by Charmaine Solomon and have been cooking it for approx 18 years. I often add various veg (we like small eggplants and okra), if I do I add another tin of chopped tomatoes to make more sauce. Goes very well withSri Lankan Yellow Rice (Kaha Bath) recipe number 268510. Originally the recipe serves 2-4 however if you add the optional veg and tomatoes then it stretches to about 6 depending on how much extra you add :)

Provided by Lou van

Categories Curries

Time 1h10m

Yield 2-6 serving(s)

Number Of Ingredients 20

Ingredients

2 -3 chicken breasts, in bite size pieces
2 tablespoons ghee (or oil)
1/4 teaspoon fenugreek seeds
10 curry leaves
2 large onions, chopped
4 -5 garlic cloves, chopped
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons paprika
2 teaspoons salt
2 tablespoons vinegar
400 g chopped tomatoes (1 tin but I use 2 if adding vegetables)
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemongrass or 2 slices lemon rind
1 cup thick coconut milk

Steps:

Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
Stir well.
Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
Add tomatoes, whole spices and lemon grass.
Add chopped vegetables at this point if using.
Cook, covered, over a low heat for 40 - 50 minutes.
Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
Do not cover after adding coconut milk.
Serve with rice.

Nutrition Facts : Calories 794.4, Fat 54.8, SaturatedFat 35.4, Cholesterol 125.6, Sodium 2528.2, Carbohydrate 43.6, Fiber 11.1, Sugar 21.3, Protein 39.4

KUKUL MAS CURRY - SRI LANKAN CURRY CHICKEN

Kukul Mas Curry - Sri Lankan Curry Chicken image

Make and share this Kukul Mas Curry - Sri Lankan Curry Chicken recipe from Food.com.

Provided by fastcooker

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs chicken drumsticks or 2 lbs chicken legs
2 tablespoons ghee or 2 tablespoons oil
1/4 teaspoon fenugreek seeds
10 curry leaves
2 large onions, chopped
4 garlic cloves
2 teaspoons of grated ginger
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons paprika
2 teaspoons salt
2 tablespoons vinegar
2 tomatoes, peeled and chopped
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemongrass or 2 slices lemon rind
1 cup thick coconut milk

Steps:

Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
Stir well.
Put everything into the pressure cooker and the ingredients below.
Add chicken, tomatoes, whole spices and lemon grass.
Add chopped vegetables at this point if using.
Cook for 15 minutes in pressure cooker.
Release the pressure using the quick release.
Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
Pressure cook for 1 minute.
Let the pressure out naturally.
Serve with rice.

Nutrition Facts : Calories 598.2, Fat 39.1, SaturatedFat 20.2, Cholesterol 200.6, Sodium 1379.8, Carbohydrate 15.2, Fiber 3.7, Sugar 5.1, Protein 47.3

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)

Kukul Mas Maluwa (Sri Lankan Chicken Curry) image

The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don't let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you'd like. Prepare it in advance and you'll find that it's even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.

Provided by Samantha Seneviratne

Categories dinner, curries, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1/2 teaspoon cardamom seeds (from about 8 green pods)
1/4 teaspoon black peppercorns
20 fresh curry leaves
1/4 cup coconut oil
1 medium yellow onion, chopped
6 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger
1 tablespoon ground sweet paprika
2 teaspoons ground turmeric
2 teaspoons kosher salt
3 medium plum tomatoes, chopped
1 to 3 bird's-eye chiles, minced
1 whole (3- to 4-pound) chicken, skin removed, chicken cut into 10 pieces
2 (6-inch) pieces pandan leaves
1 (3-inch) cinnamon stick
1 fresh lemongrass stalk, trimmed, cut into 4-inch lengths, and bashed lightly
1 cup full-fat coconut milk
2 teaspoons white vinegar

Steps:

In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
Add the vinegar and season to taste with salt.