Chicken Curry (Kukul Mas)

Chicken Curry (Kukul Mas)
Staff Writer
Chicken Curry
Susan Now

Chicken Curry

A mainstay of Sri Lankan cuisine, this dish was the first curry I learned to make. Like any curry, its flavor is greatly enhanced the longer it has been marinating prior to cooking, and it tastes even better the next day. I use thighs with the bone in when I make this dish as breast meat tends to dry out. 

Click here to see 101 Ways to Cook Chicken

6
Servings
102
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 whole fryer chicken, cut into parts
  • 3 Tablespoons roasted curry powder*
  • 1-2 Teaspoon cayenne powder
  • 1 Teaspoon apple cider vinegar
  • 2 Tablespoons oil
  • 1 large onion, chopped
  • 4 cloves garlic, sliced
  • One 2-inch piece ginger, chopped
  • 1 sprig of curry leaves
  • One 2-inch stalk lemongrass
  • 3 cardamom pods
  • 3 cloves
  • One 1-inch cinnamon stick
  • 1 Cup coconut milk
  • Salt, to taste
  • 1 Tablespoon tomato paste

Directions

Wash and clean the chicken, removing most fat and split the thighs, breasts, and legs. Place the chicken in bowl with the curry powder, cayenne, and vinegar. Mix well with hands and set aside for at least 30 minutes. NOTE: Marinate the chicken overnight for optimum results.

In a large pot, heat the oil. Once hot, add the onions, garlic, ginger, curry leaves, lemongrass, cardamom pods, cloves, and cinnamon stick. Fry until the onions are golden brown.

Add chicken pieces one by one, stirring occasionally until chicken is browned.

Add a little water to the bowl that contained the chicken and slosh around to catch any remaining marinade and add to pot. Cover and cook on medium heat for 20 minutes.

Stir in the coconut milk and some salt and bring to a boil. Reduce heat, cover, and simmer for an additional 15 minutes. Stir in the tomato paste and simmer for additional 2 minutes.
 

Nutritional Facts

Total Fat
7g
10%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
9g
7%
Protein
2g
4%
Vitamin A, RAE
32µg
5%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
88mg
9%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Phosphorus, P
59mg
8%
Selenium, Se
4µg
7%
Sodium, Na
21mg
1%
Water
31g
1%
Zinc, Zn
1mg
13%

Chicken Curry Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Curry Cooking Tip

Wash everything that chicken touches with soap and hot water.