Sri Lankan Chicken Curry (Kukul Mas Curry)

Name: Sri Lankan Chicken Curry (Kukul Mas Curry)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Cuisine: Sri Lankan Moor
Ingredients: 2 chicken breasts; 2 tbsp ghee; 0.25 tsp fenugreek seeds; 10 curry leaves; 2 large onions; 4 garlic cloves; 2 tsp grated fresh ginger; 1 tsp ground turmeric; 1 tsp chili powder; 1 tbsp ground coriander; 1 tbsp ground cumin; 0.5 tsp ground fennel; 2 tsp paprika; 2 tsp salt; 2 tbsp vinegar; 400 g chopped tomatoes; 6 cardamom pods; 1 stick cinnamon; 1 stalk lemongrass; 1 cup thick coconut milk

A curry of chicken, coriander and fennel, seasoned with curry leaves and fenugreek and cooked in a pan. Serve with rice.

1 hr 10 min · Serves 2 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 50 min · 70 min total
Difficulty: medium

1
Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
2
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.
3
Stir well. Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
4
Add tomatoes, whole spices and lemon grass. Add chopped vegetables at this point if using.
5
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.
50 min
6
Do not cover after adding coconut milk. Serve with rice.