Sri Lankan Chicken Curry Kukul Mas Curry Recipes

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SRI LANKAN CHICKEN CURRY (KUKUL MAS CURRY)



Sri Lankan Chicken Curry (Kukul Mas Curry) image

I (slightly) adapted this recipe from a book by Charmaine Solomon and have been cooking it for approx 18 years. I often add various veg (we like small eggplants and okra), if I do I add another tin of chopped tomatoes to make more sauce. Goes very well withSri Lankan Yellow Rice (Kaha Bath) recipe number 268510. Originally the recipe serves 2-4 however if you add the optional veg and tomatoes then it stretches to about 6 depending on how much extra you add :)

Provided by Lou van

Categories     Curries

Time 1h10m

Yield 2-6 serving(s)

Number Of Ingredients 20

2 -3 chicken breasts, in bite size pieces
2 tablespoons ghee (or oil)
1/4 teaspoon fenugreek seeds
10 curry leaves
2 large onions, chopped
4 -5 garlic cloves, chopped
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons paprika
2 teaspoons salt
2 tablespoons vinegar
400 g chopped tomatoes (1 tin but I use 2 if adding vegetables)
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemongrass or 2 slices lemon rind
1 cup thick coconut milk

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.

Nutrition Facts : Calories 794.4, Fat 54.8, SaturatedFat 35.4, Cholesterol 125.6, Sodium 2528.2, Carbohydrate 43.6, Fiber 11.1, Sugar 21.3, Protein 39.4

KUKUL MAS CURRY - SRI LANKAN CURRY CHICKEN



Kukul Mas Curry - Sri Lankan Curry Chicken image

Make and share this Kukul Mas Curry - Sri Lankan Curry Chicken recipe from Food.com.

Provided by fastcooker

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

2 lbs chicken drumsticks or 2 lbs chicken legs
2 tablespoons ghee or 2 tablespoons oil
1/4 teaspoon fenugreek seeds
10 curry leaves
2 large onions, chopped
4 garlic cloves
2 teaspoons of grated ginger
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons paprika
2 teaspoons salt
2 tablespoons vinegar
2 tomatoes, peeled and chopped
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemongrass or 2 slices lemon rind
1 cup thick coconut milk

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.
  • Put everything into the pressure cooker and the ingredients below.
  • Add chicken, tomatoes, whole spices and lemon grass.
  • Add chopped vegetables at this point if using.
  • Cook for 15 minutes in pressure cooker.
  • Release the pressure using the quick release.
  • Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
  • Pressure cook for 1 minute.
  • Let the pressure out naturally.
  • Serve with rice.

Nutrition Facts : Calories 598.2, Fat 39.1, SaturatedFat 20.2, Cholesterol 200.6, Sodium 1379.8, Carbohydrate 15.2, Fiber 3.7, Sugar 5.1, Protein 47.3

SRI LANKAN CHICKEN CURRY



Sri Lankan Chicken Curry image

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Provided by Sriyani

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 19

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice
¼ cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
½ cup water
1 ½ tablespoons tomato paste
3 tablespoons roasted Madras curry powder
½ (14 ounce) can coconut milk

Steps:

  • Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
  • Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
  • Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
  • Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

Nutrition Facts : Calories 392.9 calories, Carbohydrate 20.9 g, Cholesterol 72.7 mg, Fat 22.4 g, Fiber 5.5 g, Protein 31.4 g, SaturatedFat 16.7 g, Sodium 1877.8 mg, Sugar 4.3 g

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