Sri Lankan Chicken Curry (Kukul Mas Curry) Recipe

• 3 lb Chicken or Chicken pieces
• 3-4 tbs. lemon juice
• 6 cloves Garlic & 1 inch Ginger root - crushed together
• 2 tsps Salt
• 1 tbs. Powdered black pepper
• 1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
• 1/2 tbs. dry red chili powder
• 4 Cardamoms
• 2 Cloves
• 8 Curry leaves
• 4 pieces Rampe
• 1 inch piece Cinnamon
• 1 medium Onion (sliced)
• 3 tbs Vegetable oil
• 2 tbs Tomato paste or sauce
• 1 cup thick Coconut milk or fresh milk

METHOD:

• Wash chicken pieces and drain water thoroughly.
• Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
• Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
• Heat the oil in a saucepan.
• Fry curry leaves and rampe.
• Add onions and fry until soft.
• Add the chicken pieces and stir for sometime.
• Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
• Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
• Close with a lid and allow the chicken to cook on slow heat.
• Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
• Taste and adjust salt.

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