Sri Lankan chicken curry (kukul mas)
A rich, golden coconut chicken curry with roasted spices and curry leaves, as made in homes across Sri Lanka.
- Time1 hr
- LevelMedium
- Costabout £2.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a medium heat. Fry the onion for 8 minutes until golden.
8 min - 2
Add the garlic, ginger, curry leaves, cinnamon, cardamom and fennel seeds. Fry for 2 minutes until fragrant.
2 min - 3
Stir in the coriander, cumin, chilli, turmeric and pepper with a splash of water so they do not burn. Add the tomatoes and cook for 5 minutes.
5 min - 4
Add the chicken, salt and vinegar and turn to coat. Pour in the coconut milk and 150 ml water. Cover and simmer for 35 minutes.
35 min - 5
Uncover and simmer for 5 minutes until the sauce is thick and the chicken is tender and cooked through.
5 min - 6
Serve with rice, parippu and pol sambol.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.