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Sri Lankan Chicken Curry (Kukul Mas Curry)

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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 :)”
READY IN:
1hr 10mins
SERVES:
2-6
UNITS:
US

Ingredients Nutrition

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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