Kukul Mas Curry Sri Lankan Curry Chicken Recipes

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

Ingredients

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

SRI LANKA CHICKEN CURRY

Sri Lanka Chicken Curry image

A smooth tasting Chicken Curry , full of flavor and not too hot, a great hit with family and friends - who always come back for more.

Provided by JoyfulCook

Categories Curries

Time 1h30m

Yield 8-10 8-10 serves, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

3 lbs skinless chicken thighs
10 curry leaves
2 onions, diced
2 teaspoons garlic, crushed
2 teaspoons gingerroot, fresh grated
2 tablespoons oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons paprika
1/2 teaspoon salt
2 tablespoons white vinegar
2 tomatoes, diced
6 cardamom pods, cracked open
2 slices lemon rind
1 cinnamon stick, small
1/2 cup coconut milk

Steps:

Heat oil in large saucepan and fry curry leaves until they start to turn colour.
Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
Add the coconut milk or even a small amount of cream if coconut milk is not available.
Stir through and thicken if necessary.
Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
This dish freezes well.

Nutrition Facts : Calories 431.8, Fat 18, SaturatedFat 6.8, Cholesterol 188.2, Sodium 410.7, Carbohydrate 20.1, Fiber 2.1, Sugar 15.5, Protein 46.1

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

Ingredients

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

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