Kukul Mas Curry (Ceylon Roasted-Spice & Coconut Milk Chicken Curry) – Authentic Sri Lanka Recipe
Unlike Indian curries, Ceylon chicken curry uses dark-roasted whole spices, true cinnamon, pandan, and coconut milk.
- Country of Origin
- 🇱🇰 Sri Lanka (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chicken thigh pieces, Quartered potatoes, Steamed rice, Dark-roasted Sri Lankan curry powder (coriander, Cumin
Ingredients for Kukul Mas Curry (Ceylon Roasted-Spice & Coconut Milk Chicken Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) chicken thigh pieces, prepped into bite-sized pieces
- 1.5 cups quartered potatoes, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with dark-roasted Sri Lankan curry powder (coriander
- 1.5 tbsp traditional Sri Lanka seasoning (cumin, fennel, cloves, cardamom), coconut milk, lemongrass, curry leaves)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chicken thigh pieces for 5 minutes.
- Add minced onion, garlic, dark-roasted Sri Lankan curry powder (coriander, and cumin, fennel, cloves, cardamom), coconut milk, lemongrass, curry leaves, stirring for 2 minutes until deeply aromatic.
- Add quartered potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice right before serving warm.