Name: Kukul Mas Curry
Prep time: 18 min
Cook time: 90 min
Total time: 108 min
Yield: 4 servings
Cuisine: Other
Ingredients: 750 g boneless chicken thigh; 250 ml coconut milk; 250 ml water; 1 pcs onion; 1 pcs tomato; 4 cloves garlic; 15 g fresh ginger; 2 pcs green chili; 10 leaf curry leaves; 4 tsp oil; 1 tsp coriander seeds; 1 tsp cumin; 1 tsp black peppercorns; 0.5 tsp mustard seeds; 0.5 tsp fenugreek seeds; 3 pcs cloves; 3 pcs cardamom; 1 tsp fennel seeds; 2 stick Ceylon cinnamon; 2 pcs dried red chili; 3 tsp Sri Lankan curry powder; 0.25 tsp ground turmeric; 2 tsp chili powder; 2 tbsp coconut vinegar; 1 to taste salt; 1 to taste ground black pepper

Ingredients

boneless chicken thigh750 g

coconut milk250 ml

water250 ml

onion1 pcs

tomato1 pcs

garlic4 cloves

fresh ginger15 g

green chili2 pcs

curry leaves10 leaf

oil4 tsp

coriander seeds1 tsp

cumin1 tsp

black peppercorns1 tsp

mustard seeds0.5 tsp

fenugreek seeds0.5 tsp

cloves3 pcs

cardamom3 pcs

fennel seeds1 tsp

Ceylon cinnamon2 stick

dried red chili2 pcs

Sri Lankan curry powder3 tsp

ground turmeric0.25 tsp

chili powder2 tsp

coconut vinegar2 tbsp

salt1 to taste

ground black pepper1 to taste

Instructions

Cut the chicken thigh into pieces about 3 cm. Mix with salt, black pepper, garlic, half of the chili powder and coconut vinegar, cover and leave to marinate for 30–45 minutes.

In a dry pan, toast the coriander, cumin, black pepper, mustard seeds, fenugreek seeds, cloves, cardamom, fennel, dried chili and cinnamon for 3–4 minutes until fragrant; let cool and grind into a powder.

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion, mustard seeds, cinnamon, cloves, cardamom, fenugreek and curry leaves; fry until the onion turns golden.

Add the ginger, remaining garlic, green chili and tomato, stir and cook for 3–4 minutes. Stir in the homemade spice blend, curry powder and turmeric.

Add the marinated chicken, pour in the water, add the remaining chili powder and stir. Cover and simmer over low heat for 30–35 minutes, until the meat is tender.

Pour in the coconut milk, stir gently, bring to a light simmer and cook for another 5 minutes, avoiding a rapid boil.

Taste the curry, adjust with salt or black pepper if needed, and serve hot.

Kukul Mas Curry

Ingredients

Instructions

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