Kukul Mas Curry (Sri Lankan Chicken Curry)

Method

1. 1

   Toast the curry powder in a dry pan over low heat, stirring constantly, until it darkens a shade and smells nutty, 1–2 minutes; tip into a bowl.

   💡 Burnt curry powder turns bitter fast — pull it the second it darkens.

2. 2

   Rub the chicken with the toasted curry powder, turmeric, chili powder and a good pinch of salt; set aside while you prep the rest.

3. 3

   Fry the onion, garlic, ginger, curry leaves, pandan leaf and cinnamon stick in the oil until the onion turns golden.

4. 4

   Add the tomatoes and cook until they collapse into the onions, then add the seasoned chicken and sear on all sides.

5. 5

   Pour in the coconut milk plus a splash of water, bring to a gentle simmer, cover, and cook until the chicken is tender and the sauce has thickened and darkened, 30–35 minutes.

6. 6

   Uncover for the last 5–10 minutes if the sauce needs to reduce further; taste and adjust salt and chili.

7. 7

   Rest 5 minutes off the heat, then serve with rice, discarding the cinnamon stick and pandan leaf.