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Kukul Mas Curry

Name: Kukul Mas Curry
Total time: 50 min
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: 600g Chicken Thigh; 400ml Coconut Milk; 1 Onion; 3 cloves Garlic; 15g Ginger; 2 tbsp Curry Powder; 1/2 tsp Turmeric; 1 stick Cinnamon Stick; 10 leaves Curry Leaves; 2 Red Chili Pepper; 1 tsp Salt; 4 pods Cardamom Pods

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Chicken slow-simmered in coconut milk and spices — a staple on every Sri Lankan table.

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📖 The Story Behind This Dish

The centerpiece of Sri Lanka's "rice and curry" spread. Curry leaves and cinnamon stick give it a fragrance distinct from Indian curries. Every household has its own spice balance, often passed down from mother to daughter.

🌆 Where it's eaten: Served around a mound of rice with several side curries, traditionally mixed together by hand.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Coconut Milk 400ml
Onion 1
Garlic 3 cloves
Ginger 15g
Curry Powder 2 tbsp
Turmeric 1/2 tsp
Cinnamon Stick 1 stick
Curry Leaves 10 leaves
Red Chili Pepper 2
Salt 1 tsp
Cardamom Pods 4 pods

👩‍🍳 Instructions

Cut the chicken into large bite-sized pieces. Slice the onion thin; grate the garlic and ginger.
Heat oil in a pot and fry the cinnamon stick and curry leaves until fragrant.
Add the onion and cook until softened.
Add the garlic, ginger, curry powder, and turmeric, and stir-fry together.
Add the chicken and cook until it changes color, then add the coconut milk, red chili, and salt.
Cover and simmer over medium heat for about 30 minutes until thickened.

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