Sri Lankan Chicken Curry (Kukul Mas Curry) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 :) 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 |
Directions:
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.
3. Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
4. Stir well.
5. Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
6. Add tomatoes, whole spices and lemon grass.
7. Add chopped vegetables at this point if using.
8. Cook, covered, over a low heat for 40 - 50 minutes.
9. Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
10. Do not cover after adding coconut milk.
11. Serve with rice.
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