Sri Lankan Chicken Curry Kukul Mas Curry

Experience the vibrant flavors of Sri Lanka with this authentic Sri Lankan Chicken Curry, also known as Kukul Mas Curry. This rich and aromatic dish combines tender chicken simmered in a creamy coconut milk base, infused with fragrant spices like cinnamon, cardamom, and cumin. Highlighted by the earthy sweetness of fenugreek seeds, the tangy brightness of lime juice, and the fresh aroma of curry leaves, this curry is a perfect balance of heat and flavor. Ready in just an hour, it’s a comforting dish ideal for weeknight dinners or special occasions. Serve this luscious curry with steamed rice or traditional roti to soak up every last drop of its incredible sauce. A must-try for fans of global cuisine!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in or boneless, cut into pieces)
• 400 ml Coconut milk
• 2 medium Onion (finely sliced)
• 4 Garlic cloves (minced)
• 1 tbsp Ginger (grated)
• 2 medium Tomatoes (chopped)
• 3 Green chilies (slit)
• 10 Curry leaves
• 1 piece Cinnamon stick
• 3 Cardamom pods
• 1 tsp Fenugreek seeds
• 1 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 2 tsp Paprika or Kashmiri red chili powder
• 1 tbsp Garlic-ginger paste
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 200 ml Water
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro (chopped, for garnish)

Directions

Step 1

In a large mixing bowl, marinate the chicken with turmeric powder, 1 teaspoon salt, and garlic-ginger paste. Let it rest for 20 minutes.

Step 2

Heat 2 tablespoons of vegetable oil in a large pot over medium heat.

Step 3

Add the cinnamon stick, cardamom pods, and fenugreek seeds to the hot oil. Fry for 30 seconds until aromatic.

Step 4

Add the sliced onions, minced garlic, and grated ginger to the pot. Sauté for 5–7 minutes until the onions are golden and softened.

Step 5

Stir in curry leaves, green chilies, and chopped tomatoes. Cook for 3–4 minutes until the tomatoes break down into a soft paste.

Step 6

Add coriander powder, cumin powder, paprika (or Kashmiri chili powder), and mix everything well. Cook the spices for 2 minutes to release their flavors.

Step 7

Add the marinated chicken pieces to the pot, stirring to coat them evenly in the spice mixture. Cook for 5–7 minutes until the chicken is lightly browned.

Step 8

Pour in the water and bring the mixture to a simmer. Cover the pot and let the chicken cook for 20 minutes, stirring occasionally.

Step 9

Reduce the heat to low, then add the coconut milk. Mix well and simmer uncovered for an additional 10 minutes until the curry thickens slightly.

Step 10

Taste and adjust seasoning, adding more salt or lime juice if needed.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with steamed rice, roti, or bread of your choice.

Nutrition Facts

Serving size	(2109.9g)

Amount per serving	% Daily Value*
Calories	3062.1

Total Fat 167.0g	0%
Saturated Fat 42.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 880mg	0%
Sodium 3259.0mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 31.6g	0%
Total Sugars 28.2g
Protein 287.8g	0%

Vitamin D 130IU	0%
Calcium 819.1mg	0%
Iron 26.6mg	0%
Potassium 5817.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 37.8%

Carbs: 12.9%