Sri Lankan Chicken Curry (Kukul Mas Curry)

By Mother_Daniel

Add various veg (we like small eggplants and okra), if I do I add another tin of chopped tomatoes to make more sauce.

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 is added.

Ingredients

• 2 -3 chicken breasts, in bite size pieces
• 2 T. ghee (or oil)
• 1/4 t. fenugreek seeds
• 10 curry leaves
• 2 large onions, chopped
• 4 -5 garlic cloves, chopped
• 2 t. grated fresh ginger
• 1 t. ground turmeric
• 1 t. chili powder
• 1 T. ground coriander
• 1 T. ground cumin
• 1/2 t. ground fennel
• 2 t. paprika
• 2 t. salt
• 2 T. 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 C. thick coconut milk

Preparation

Step 1

Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.

Add onions, garlic and ginger and fry gently until onions are quite soft and golden.

Add turmeric, chili powder, coriander, cumin, fennel, paprika, salt and vinegar.
Stir well.

Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
Add tomatoes, whole spices and lemon grass.

Add chopped vegetables at this point if using.

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.
Do not cover after adding coconut milk.

Serve with rice.