Entree: Sri Lanka – Kandyan Highlands – කුකුල් මස් කරි ➤ Kukul Mas Kari (Kandyan-style Sri Lankan chicken curry simmered in coconut milk and roasted spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb 15 3/4 oz (900 g) bone-in chicken thighs and drumsticks (estimated edible meat and skin: 1 lb 6 1/4 oz (630 g); assumes about 70% edible yield from the stated bone-in weight)
Shallots, 6 oz (170 g), thinly sliced
Garlic, 0.42 oz (12 g), crushed
Fresh ginger, 0.53 oz (15 g), minced
Green chili peppers, 2 (about 11/16 oz (20 g)), slit lengthwise
Roasted Sri Lankan curry powder, 2 tbsp (30 ml) (about 5/8 oz (18 g))
Turmeric powder, 1 tsp (5 ml) (about 0.106 oz (3 g))
Mustard seeds, 1 tsp (5 ml) (about 0.106 oz (3 g))
Fenugreek seeds, 1 tsp (5 ml) (about 0.106 oz (3 g))
Cinnamon stick, 1 (1.97 to 2 3/4 in (5–7 cm); about 0.106 oz (3 g))
Fresh curry leaves, 6–8 (about 0.071 oz (2 g))
Coconut oil, 2 tbsp (30 ml) (about 1 oz (28 g))
Thick coconut milk, 1 cup (240 ml) (about 8 1/2 oz (240 g))
Water, 1/2 cup (120 ml) (4 1/4 oz (120 g))
Lime juice, 1 tbsp (15 ml) (about 0.53 oz (15 g))
Salt, 0.176 to 0.353 oz (5–10 g), to taste
Water, 2 tbsp (30 ml) (1 1/16 oz (30 g)), for blending the wet masala

Show original ingredient measurements

900 g bone-in chicken thighs and drumsticks (estimated edible meat and skin: 630 g; assumes about 70% edible yield from the stated bone-in weight)
Shallots, 170 g, thinly sliced
Garlic, 12 g, crushed
Fresh ginger, 15 g, minced
Green chili peppers, 2 (about 20 g), slit lengthwise
Roasted Sri Lankan curry powder, 30 ml (about 18 g)
Turmeric powder, 5 ml (about 3 g)
Mustard seeds, 5 ml (about 3 g)
Fenugreek seeds, 5 ml (about 3 g)
Cinnamon stick, 1 (5–7 cm; about 3 g)
Fresh curry leaves, 6–8 (about 2 g)
Coconut oil, 30 ml (about 28 g)
Thick coconut milk, 240 ml (about 240 g)
Water, 120 ml (120 g)
Lime juice, 15 ml (about 15 g)
Salt, 5–10 g, to taste
Water, 30 ml (30 g), for blending the wet masala

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. 1. Blend or pound the shallots, garlic, ginger, green chilies, curry powder, turmeric, and the 2 tbsp (30 ml) blending water into a coarse paste.
2. 2. Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the mustard seeds and fenugreek seeds; when they begin to pop and smell fragrant, add the cinnamon stick and curry leaves and stir briefly.
3. 3. Add the wet masala and fry, stirring frequently, for 5–7 minutes, until its raw aroma has cooked off and the oil begins to separate from the paste.
4. 4. Add the bone-in chicken pieces and toss to coat thoroughly with the masala. Brown lightly for 4–5 minutes.
5. 5. Add 1/2 cup (120 ml) water, bring to a simmer, cover, and cook for 12–15 minutes, until the chicken is nearly cooked through.
6. 6. Stir in the coconut milk, reduce the heat to low, and simmer uncovered for 10–12 minutes, until the chicken is cooked through and the sauce is fragrant and slightly thickened. Avoid a vigorous boil.
7. 7. Stir in the lime juice and salt to taste. Remove the cinnamon stick and serve hot; steamed rice or roti may accompany the curry.

1. 1. Blend or pound the shallots, garlic, ginger, green chilies, curry powder, turmeric, and the 30 ml blending water into a coarse paste.
2. 2. Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the mustard seeds and fenugreek seeds; when they begin to pop and smell fragrant, add the cinnamon stick and curry leaves and stir briefly.
3. 3. Add the wet masala and fry, stirring frequently, for 5–7 minutes, until its raw aroma has cooked off and the oil begins to separate from the paste.
4. 4. Add the bone-in chicken pieces and toss to coat thoroughly with the masala. Brown lightly for 4–5 minutes.
5. 5. Add 120 ml water, bring to a simmer, cover, and cook for 12–15 minutes, until the chicken is nearly cooked through.
6. 6. Stir in the coconut milk, reduce the heat to low, and simmer uncovered for 10–12 minutes, until the chicken is cooked through and the sauce is fragrant and slightly thickened. Avoid a vigorous boil.
7. 7. Stir in the lime juice and salt to taste. Remove the cinnamon stick and serve hot; steamed rice or roti may accompany the curry.