[Sri Lankan🇱🇰Chicken Curry Kukul Mas🍛]Detailed Recipe ! Tangy and Spicy, Perfect for a Summer

The weather has been so hot and stuffy lately that my appetite is really suffering. So, I’ve been relying on tangy and spicy dishes to stimulate my appetite. Today, we’re making a Sri Lankan curry with our own blend of spices! Sri Lankan curry is quite different from Indian curry: it uses more coriander seeds, has a spicier flavor, and doesn’t contain turmeric powder, so the color isn’t yellow but more of a reddish-brown.
If you can’t perfectly replicate the Sri Lankan curry powder, you can substitute it with Indian Madras curry powder and add more coriander seed powder to it.
If you can’t handle too much spice, you can use less chili powder and add more paprika instead (⚠️ not smoked, and not the sweet kind!). This will also help give the curry a nicer color.
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Hi ! This is Siestas ! Chef of Pie Social Restaurant 🙋🏻‍♀️
Grew up in Malaysia/UK/Hong Kong/Taiwan = International Foodie
A radio DJ for 23 years🎧
Cooking always needs good background music 🎶
🛒 Ingredients:
Coconut oil: 1.5 tbs
Onion: ½
Minced garlic: 2 cloves
Minced ginger: thumb-sized piece
Sri Lankan chili powder*: 2 tbs
Curry leaves/bay leaves: 3-4
Cinnamon stick: 1
Salt & sugar: to taste
Chili pepper: ½ tsp
Chicken: 500g
Green chili, chopped: 1-2
Tomatoes, diced: 2-3
Apple cider vinegar/white vinegar: 1 tsp
Coconut milk: 200ml
Water: 200ml
Sri Lankan Curry Powder:
Coriander seeds: 1¼ tbs
Cumin seeds: 1 tbs+
Black peppercorns: ½ tbs
Basmati rice: ½ tbs
Cardamom pods: ¼ tbs
Cloves: 1 tsp
Black mustard seeds: ½ tsp
Fennel seeds: ¼ tsp
👩🏻‍🍳 Instructions:
1. Make the Sri Lankan Curry Powder:
a) Toast the basmati rice in a non-stick pan until slightly browned.
b) Open the cardamom pods and remove the seeds.
c) Add the other spices to the pan and toast on low heat until aromatic, shaking the pan frequently to avoid burning. Toast for about 3-5 minutes. Remove from heat, let the spices cool, then grind them into a powder. Store in an airtight container for 2-3 months.
2. Heat the oil and sauté the onions, garlic, and ginger until the onions are translucent.
3. Add the curry powder, chili powder, cinnamon, and curry leaves, and stir-fry until fragrant.
4. Add the chicken, green chili, tomatoes, salt, and sugar (start with ½ tsp each), and stir-fry for about 10 minutes over medium-high heat, making sure not to burn the mixture.
5. Add the coconut milk, water, and vinegar, bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes. Stir occasionally.
6. Adjust the seasoning to taste (salt, sugar, vinegar).
7. Serve with rice. Enjoy!
#ExoticCuisine #ForeignFood #SriLankanTraditionalFood #ChickenCurry #KukulMas #ChickenCurryRecipe #SriLankanCurryPowder
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