Srilanka Spicy Chicken Curry

Sri Lanka is known for its rich and flavorful cuisine. Sri Lankan Chicken Curry (Kukul Mas Curry) is one of the most famous dishes. Here’s a traditional recipe:

Sri Lankan Chicken Curry (Kukul Mas Curry)

Ingredients:

• 1 kg chicken, cut into pieces (with bones)
• 2 tbsp vegetable oil
• 1 large onion, finely sliced
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, sliced
• 1 sprig of curry leaves
• 1-2 cinnamon sticks
• 3-4 cardamom pods
• 3-4 cloves
• 1 tsp fennel seeds
• 1 tbsp curry powder (preferably Sri Lankan curry powder)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp tamarind paste (or juice from 1 lime)
• 1 cup coconut milk
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tbsp roasted curry powder (optional, for extra flavor)
• Coriander leaves, for garnish

Instructions:

1. Prepare the Chicken:

• Wash the chicken pieces and keep them aside from use.

2. Sauté the Aromatics:

• Add the oil to a large pan then place the pan on heat over medium setting.
• Cinnamon sticks, cardamom pods, cloves, and fennel seeds should be added. Stir roughly one and a quarter minutes until the aromatic sauce develops a fragrant yet pungent smell.
• Appendment of sliced onions, garlic, ginger, green chilies, and curry leaves. Cook until the onions are brown in color.

3. Add the Spices:

• Add the curry powder, chili powder, turmeric powder, cumin powder, and coriander powder in it. Saute for a couple of minutes until the spices are roasted and give out a distinct fragrance.

4. Cook the Chicken:

• Place the chicken pieces in the pan then season them with the spices used in making spice mixture.
• Stir for about 10 minutes and continue browning the chicken.

5. Add the Tamarind and Coconut Milk:

• Add the tamarind paste (or lime juice) and coconut milk.
• Serve garnished with salt and black pepper to the guests according to their preferences.
• After adding the curry bring to a boil and then cover the pan and let the curry sit on low heat for about half an hour-45 minutes or until chicken gets cooked through. Occasionally stir the mixture to avoid burning and sticking at the big of the pan.

6. Optional Final To

• If the roasted curry powder is being used, adding must be done at least 5 minutes of preparation to enhance the flavor.

7. Serve:

• Accompanied with fresh coriander leaves put on the top of the soup.
• Chick curry is preferably taken hot with steamed rice, roti, or hoppers.

Tips:

• To enhance the taste of the chicken you can season it with a dash of curry powder, turmeric, and salt for thirty minutes prior to cooking.
• You can have full control of the spiciness of the dish based on the amount of chili powder you add.

That’s all about it, enjoy your authentic Sri Lankan Chicken Curry!