Sri lankan chicken curry (kukul mas kari) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Sri Lanka Region / Locale: Colombo Servings: 4 servings
Sri Lanka Region / Locale: Colombo Servings: 4 servingsSri Lankan Chicken Curry, also known as Kukul Mas Kari, is a quintessential dish from the vibrant and spice-rich island of Sri Lanka. Characterized by its intense and layered flavor profile, this curry melds the warmth of spices like cinnamon and cardamom with the creaminess of coconut milk, creating a deeply satisfying stew-like dish. The origins of Kukul Mas Kari trace back to the diverse culinary influences on Sri Lanka, combining indigenous cooking with elements brought by Indian, Portuguese, Dutch, and British settlers. This dish is typically served with rice, roti, or hoppers, and is the heart of many Sri Lankan celebrations, showcasing the island’s rich culinary tradition.
Ingredients
- chicken, cut into pieces – 1.5 lbs / 700 g
- onions, finely sliced – 2 large
- garlic, minced – 4 cloves
- ginger, grated – 2 inches / 5 cm
- curry leaves – 10 leaves
- coconut milk – 1 can / 400 ml
- coconut oil – 3 tbsp
- cinnamon stick – 1 small
- cardamom pods – 4 pods
- fennel seeds – 1 tsp
- cumin seeds – 1 tsp
- coriander powder – 2 tsp
- turmeric powder – 1 tsp
- chili powder – 1 tsp
- black pepper – 1/2 tsp
- salt – to taste
- lemon juice – 1 tbsp
Instructions
- Heat coconut oil in a large pot over medium heat. Add cinnamon, cardamom, fennel seeds, and cumin seeds. Stir until fragrant.
- Add onions, garlic, and ginger to the pot, sautéing until onions are soft and translucent.
- Introduce the curry leaves, then add the chicken pieces, stirring well to coat them with the spices.
- Mix in coriander powder, turmeric, chili powder, and black pepper, cooking for another 5 minutes.
- Pour in the coconut milk, bring the mixture to a simmer, cover, and cook for 30 minutes until the chicken is tender.
- Season with salt and lemon juice before serving with rice or bread.
Substitutions
- coconut oil -> vegetable oil
- curry leaves -> bay leaves
- chicken -> tofu or chickpeas
Enhancements in the Next Evolution
- Marinate the chicken with turmeric, coriander, and lemon juice for 15 minutes before cooking to enhance flavor.
- Add roasted coconut for a more intense coconut flavor.
- Use homemade curry powder instead of store-bought for a fresher taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
