Sri Lankan Chicken Curry (Kukul Mas Curry) Recipe

Name: Sri Lankan Chicken Curry (Kukul Mas Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 -3 chicken breasts, in bite size pieces, 2 tablespoons ghee (or oil), 1/4 teaspoon fenugreek seeds, 10 curry leaves, and more.

Yes, Sri Lankan Chicken Curry (Kukul Mas Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sri Lankan Chicken Curry (Kukul Mas Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions