60 Min
DF
Kukul Mas
Cultural influence on Sri Lanka ranges from Indians, Arabs, Malays, Moors, Portuguese, Dutch and the British. The new ingredients that they brought in like tomatoes, potatoes and chiles have been adapted to local preparations. The Sri-Lankans roast their spices to a much darker finish than the Indians do, which characterizes their food as different. This traditional spicy chicken curry of Sri Lanka that is most locals crave when they leave the country. It's rustic and best made with chicken legs on the bone.
Cultural influence on Sri Lanka ranges from Indians, Arabs, Malays, Moors, Portuguese, Dutch and the British. The new ingredients that they brought in like tomatoes, potatoes and chiles have been adapted to local preparations. The Sri-Lankans roast their spices to a much darker finish than the Indians do, which characterizes their food as different. This traditional spicy chicken curry of Sri Lanka that is most locals crave when they leave the country. It's rustic and best made with chicken legs on the bone.
Cook Time
60 Minutes
Serves
5
Directions
Step 1
Marinate the chicken pieces with turmeric, salt, and minced garlic. Set aside until ready to use.
Step 2
In a wide saucepan over high heat, warm the coconut oil and add the crushed cardamom. Fry for just a few seconds then add the minced onions and cook on high until they sweat and start to turn light golden brown. Lower the heat and continue cooking the onions until soft and medium brown in color.
Step 3
Add the chicken, kari leaves, ginger, cumin, coriander, fennel, chile and salt and fry the whole mixture until the chicken starts to brown a little. Lower the heat, cover the saucepan, and continue cooking it for another 5 minutes.
Step 4
Add the crushed tomatoes, coconut milk and about one cup of water. Bring the mixture to a boil, then cover and simmer for 15 to 20 minutes or until the chicken is cooked through. If the curry appears to be getting too dry, add a little more water.
Step 5
Stir in the cinnamon powder and turn the heat off. Let the curry rest for at least 15 to 20 minutes before serving with a squeeze of lime juice.
Notes & Variations
- If using boneless chicken, try to use dark meat. If using white meat, it may be better to roast the chicken separately in an oven and then adding it to the curry, so it remains moist.
- Add potatoes or other starchy vegetables like carrots, butternut squash or pumpkin to the curry. Cut them into large 1-inch chunks and add them with the chicken.
Ingredients
Step 1
Marinate the chicken pieces with turmeric, salt, and minced garlic. Set aside until ready to use.
Step 2
In a wide saucepan over high heat, warm the coconut oil and add the crushed cardamom. Fry for just a few seconds then add the minced onions and cook on high until they sweat and start to turn light golden brown. Lower the heat and continue cooking the onions until soft and medium brown in color.
Step 3
Add the chicken, kari leaves, ginger, cumin, coriander, fennel, chile and salt and fry the whole mixture until the chicken starts to brown a little. Lower the heat, cover the saucepan, and continue cooking it for another 5 minutes.
Step 4
Add the crushed tomatoes, coconut milk and about one cup of water. Bring the mixture to a boil, then cover and simmer for 15 to 20 minutes or until the chicken is cooked through. If the curry appears to be getting too dry, add a little more water.
Step 5
Stir in the cinnamon powder and turn the heat off. Let the curry rest for at least 15 to 20 minutes before serving with a squeeze of lime juice.
Notes & Variations
- If using boneless chicken, try to use dark meat. If using white meat, it may be better to roast the chicken separately in an oven and then adding it to the curry, so it remains moist.
- Add potatoes or other starchy vegetables like carrots, butternut squash or pumpkin to the curry. Cut them into large 1-inch chunks and add them with the chicken.
Tags:
60 Min
DF
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
60 Min
DF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
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