Kukul Mas Curry Sri Lankan Curry Chicken Recipes

SRI LANKAN PINEAPPLE CURRY

Steps:

• Heat the oil in a pan and fry the onions and green peppers till just soft.
• Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
• Add half of the pineapple juice to the pan and cook for 2 minutes.
• Add the sugar and coconut milk, simmer 2 minutes.
• Take off of the heat.
• Serve hot or cold as a side dish for your curry.

SRI LANKAN CHICKEN CURRY

Steps:

• Marinate chicken with all the marinating ingredients given in the list overnight or at least half an hour.
• In a mortar and pestle, grind cardamom and cloves. You can remove the shells.
• Then add ginger and garlic into the mortar and pestle and crush them to a coarse paste.
• Heat a pan. (clay pots are ideal, if not use any heavy bottom pan) Add the ginger-garlic paste you made in the previous step. Also, add curry leaves and pandan leaves.
• When the mixture starts to turn brown add roasted curry powder and roasted chili powder. Mix and toast well in the oil for about 30 seconds. Do not let the spices burn.
• Add the piece of goraka (Garcinia cambogia) onions and tomatoes. Mix well with the spices. Lower the heat.
• cover, and cook until onions start to sweat and tomatoes become mushy. Make sure to mix in between to distribute even heating and avoid the bottom from burning.
• Then add your chicken and mix really well. Cook for about a minute while continuously stirring.
• Add a cup of water (you can substitute it with thin coconut milk for a creamier curry). Cover and simmer for 30mins on low heat.
• In 30 mins, adjust salt to your taste and also add about 1/2tsp of black pepper. Mix, cover back and simmer for another 15mins.

SRI LANKAN CHICKEN CURRY (KUKUL MAS CURRY)

Steps:

• Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
• Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
• Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
• Stir well.
• Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
• Add tomatoes, whole spices and lemon grass.
• Add chopped vegetables at this point if using.
• Cook, covered, over a low heat for 40 - 50 minutes.
• Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
• Do not cover after adding coconut milk.
• Serve with rice.

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.