Chicken Kukul Mas with Bright Yellow Rice and Fresh Pol Sambol

A flavorful Sri Lankan chicken curry featuring tender chicken simmered in a coconut milk gravy with fragrant spices, paired with turmeric-infused yellow rice and a vibrant, spicy coconut sambol.

• Prep: 30 min
• Cook: 1 hr 15 min
• Total: 1 hr 45 min
• Servings: 6
• Cuisine: Sri Lankan
• Difficulty: Medium
• Cost: $4.43/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein

Tags

• sauté
• boil
• spicy
• rich
• fresh
• comfort food

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 2 tablespoon coconut oil
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 2 fresh gingers (2 inches, grated)
• 11 curry leaves
• 1 cinnamon stick (1 inch)
• 1 teaspoon green cardamom pods (bruised)
• 2 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (or to taste)
• 1 teaspoon turmeric powder (divided)
• 2 teaspoon salt (or to taste and for yellow rice and for sambol)
• 13.5 fluid ounce full-fat coconut milk
• 4.5 cup water (for chicken curry and for yellow rice)
• 1.5 cup basmati rice (uncooked, for yellow rice)
• 1 cup desiccated coconut (unsweetened, for sambol)
• 2 tablespoon lime juice
• 1 tablespoon red onion (finely minced)
• 2 green chilies (minced)

Instructions

1. For the Chicken Kukul Mas Curry: In a large pot or Dutch oven, heat 2 tablespoons coconut oil over medium-high heat. Add the chopped yellow onion, 5-6 curry leaves, cinnamon stick, bruised green cardamom pods, minced garlic, and grated fresh ginger. Sauté until the onion softens and becomes translucent, about 5-7 minutes.
2. Add the chicken pieces and brown them on all sides, about 5-7 minutes.
3. Stir in the ground coriander, ground cumin, chili powder, and 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Cook for 2 minutes, stirring frequently, until fragrant.
4. Pour in the full-fat coconut milk and 1 1/2 cups water. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally. Taste and adjust salt if needed.
5. For the Bright Yellow Rice: Rinse 1 1/2 cups uncooked basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups water, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Bring to a boil.
6. Reduce heat to low, cover, and cook for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
7. For the Fresh Pol Sambol: In a food processor, combine 1 cup unsweetened desiccated coconut, remaining 5-6 curry leaves, finely minced red onion, minced green chilies, lime juice, and 1/2 teaspoon salt. Pulse until the mixture is finely ground but not pasty. If you prefer a smoother sambol, process longer. Taste and adjust seasoning as needed.
8. Serve the Aromatic Chicken Kukul Mas Curry hot with the Bright Yellow Rice and a spoonful of Fresh Pol Sambol.

Notes

Pol Sambol is best made fresh just before serving to maintain its vibrant flavor and texture. If desiccated coconut is too dry, you can rehydrate it slightly by mixing with a tablespoon of warm water before blending for the sambol.

Nutrition (per serving)

• Calories: 602
• Protein: 38.6 g
• Carbohydrates: 49.8 g
• Fat: 29.5 g
• Fiber: 4 g
• Sodium: 1097 mg
• Saturated Fat: 22.5 g
• Sugar: 5.5 g
• Cholesterol: 128 mg