Kukul Mas Curry (Sri Lankan Chicken Curry) with Yellow Rice and Coconut Sambol

Name: Kukul Mas Curry (Sri Lankan Chicken Curry) with Yellow Rice and Coconut Sambol
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 1 tablespoon white rice (raw, uncooked); 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 0.5 teaspoon fenugreek seeds; 1 cardamom pod; 2 cloves (whole); 0.5 cinnamon stick; 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2 teaspoon turmeric powder; 1.25 teaspoon salt; 2 tablespoon coconut oil; 1 yellow onion (large, thinly sliced); 10 fresh curry leaves; 2 dried red chilis (stems removed, broken into pieces); 1 ounce fresh ginger (1 inch piece, finely grated); 4 garlics (cloves, minced); 2 tablespoon red chili powder; 13.5 fluid ounce coconut milk (full-fat); 1 tomato (small, diced); 1 cup basmati rice (uncooked); 2 cup water; 1.5 cup fresh coconut (grated, fresh or frozen thawed); 1 red onion (small, very finely sliced); 1 green chili (finely chopped); 2 tablespoon lime juice (fresh); 1 pinch black pepper

A deeply aromatic and spicy Sri Lankan chicken curry featuring a complex blend of roasted spices and coconut milk, served alongside fragrant yellow rice and a vibrant fresh coconut sambol.

Prep: 1 hr
Cook: 1 hr 15 min
Total: 2 hr 15 min
Servings: 4
Cuisine: Sri Lankan
Difficulty: Hard

Dietary

Dairy-Free
Nut-Free
Egg-Free
Gluten-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1 tablespoon white rice (raw, uncooked)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
0.5 teaspoon fenugreek seeds
1 cardamom pod
2 cloves (whole)
0.5 cinnamon stick
1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2 teaspoon turmeric powder
1.25 teaspoon salt
2 tablespoon coconut oil
1 yellow onion (large, thinly sliced)
10 fresh curry leaves
2 dried red chilis (stems removed, broken into pieces)
1 ounce fresh ginger (1 inch piece, finely grated)
4 garlics (cloves, minced)
2 tablespoon red chili powder
13.5 fluid ounce coconut milk (full-fat)
1 tomato (small, diced)
1 cup basmati rice (uncooked)
2 cup water
1.5 cup fresh coconut (grated, fresh or frozen thawed)
1 red onion (small, very finely sliced)
1 green chili (finely chopped)
2 tablespoon lime juice (fresh)
1 pinch black pepper

Instructions

For the roasted curry powder: In a small, dry skillet, toast 1 tablespoon white rice, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1 cardamom pod, 2 whole cloves, and 0.5 cinnamon stick over medium heat for 5-7 minutes until fragrant and lightly browned. Transfer to a spice grinder and grind into a fine powder.
Prepare the chicken: In a bowl, toss 1 1/2 pounds chicken thigh pieces with 1 teaspoon turmeric powder, and 1/2 teaspoon salt. Set aside to marinate for at least 15 minutes.
Start the curry base: Heat 2 tablespoons coconut oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, 10 fresh curry leaves, and 2 dried red chilies. Sauté for 8-10 minutes until the onion is softened and translucent.
Add aromatics and spices: Stir in 1 inch fresh ginger and 4 cloves garlic. Cook for 2 minutes until fragrant. Add the freshly ground curry powder and 2 tablespoons red chili powder. Cook for 1-2 minutes, stirring constantly, until the spices are very aromatic.
Cook the chicken: Add the marinated chicken to the pot. Stir to coat the chicken thoroughly with the spice mixture. Brown the chicken for about 5-7 minutes.
Simmer the curry: Pour in 1 can coconut milk and add 1 small tomato. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through, stirring occasionally.
While the curry simmers, prepare the yellow rice: Rinse 1 cup basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 teaspoon turmeric powder, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
Prepare the Coconut Sambol: In a bowl, combine 1 1/2 cups grated fresh coconut, 1 small red onion, 1 green chili, 2 tablespoons lime juice, 1/4 teaspoon salt, and a pinch of black pepper. Using your hands, firmly massage the ingredients together for 2-3 minutes until well combined and slightly bruised. Taste and adjust seasoning as needed.
Serve: Ladle the Kukul Mas Curry over a bed of yellow rice. Serve with a generous side of fresh Coconut Sambol.

Notes

To deepen flavor, consider marinating the chicken for several hours or overnight. Freshly grated coconut for the sambol makes a significant difference, but good quality frozen grated coconut is an acceptable alternative. Adjust green chili in the sambol to your preferred spice level.

Nutrition (per serving)

Calories: 650
Protein: 40 g
Carbohydrates: 55 g
Fat: 30 g
Fiber: 8 g
Sodium: 850 mg
Saturated Fat: 22 g
Sugar: 5 g
Cholesterol: 100 mg