---
title: Kukul Mas Curry (Sri Lankan Chicken Curry)
servings: 4
prep time: 20 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/sri-lankan-chicken-curry
---

Gather @chicken thigh{1%kg}, @ground turmeric{0.5%tsp}, @tomato{2}, @curry leaf{12%leaf} and @vegetable oil{2%tbsp}.

Toast the @curry powder{2%tbsp} in a dry pan over low heat, stirring constantly, until it darkens a shade and smells nutty, 1–2 minutes; tip into a bowl. ~{90%seconds}

Rub the chicken with the toasted curry powder, turmeric, @chili powder{1%tbsp} and a good pinch of salt; set aside while you prep the rest.

Fry the @onion{2}, @garlic{5%clove}, @ginger{20%g}, curry leaves, @pandan leaf{1} and @cinnamon stick{1} in the oil until the onion turns golden.

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

Pour in the @coconut milk{400%ml} 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. ~{1950%seconds}

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

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