Authentic Sri Lankan Chicken Curry

Published on Wednesday, May 20, 2020 | Category: Recipes


A scrumptious Sri Lankan chicken curry recipe, known among locals as Kukul Mas Curry, this Sri Lankan chicken dish is made with a medley of the island’s rich spices like cinnamon and cardamom and smothered in a gravy of thick, creamy coconut milk. This Sri Lankan chicken recipe is a traditional one from the Sinhalese cuisine. The dish is spicy and earthy in taste with juicy and succulent pieces of chicken cooked in whole spices and rich coconut milk. If you want something old school with plenty of flavour, give this recipe a try.

Prep time: 10 minutes
Cook time: 25 minutes
Total cook time: 35 minutes
Serves: 4

For the Sri Lankan spice powder mix
– 1 tsp coriander seeds
– 1 tsp cumin seeds
– 1 tsp whole black peppercorns
– 1 tsp mustard seeds
– 4 cloves
– 4 cardamom Pods
– 1 tsp fennel seeds
– 3 dry red chillies
– 1 cinnamon stick

For the curry base
– 300g chicken, curry cut pieces
– 4 cloves garlic, finely chopped
– 1 inch ginger, finely chopped
– 2 onions, thinly sliced
– 2 dry red chillies
– 2 sprig curry leaves
– 1 tsp turmeric powder
– 250 ml coconut milk
– 1 tbsp sunflower oil
– Salt to taste

– Begin by preparing the Sri Lankan curry powder. In a small pan, add all the spice powder ingredients and dry roast over medium heat for about three to four minutes until you see the spices crackling and fragrant.
– Once the spices are roasted, turn off the heat and let it cool down.
– In the meantime, thoroughly wash the chicken pieces and set aside.
– Coming back to the spice mix, check to see if it has cooled down and then add to a grinder and grind until all the roasted spices are powdered and set aside. The Sri Lankan spice powder is now ready.
– In a pressure cooker, heat oil on medium flame and once the oil is hot enough add the ginger, garlic, onions, red chilies and curry leaves.
– Saute for about four to six minutes until the ingredients turn a deep brown colour.
– To this add the prepared Sri Lankan spice powder and mix well.
– Then, add the chicken pieces along with two cups of water. Close the lid of the pressure cooker and let it cook for two whistles.
– When done, turn off the heat and allow the pressure to release naturally.
– Once the pressure has been released from the pressure cooker, open the lid and gently mix in the coconut milk into the curry.
– Simmer on low flame for about five minutes. Once done, turn off the heat and transfer the chicken curry to a serving bowl.
– Serve hot with ghee rice or paratha with pickled onions for a completely satisfying meal.