Kukul Mas Curry – Chicken Curry
Photography Josh Griggs.
In our August–September issue we spoke to Sri Lankan chef Kit Perera about his business Chef for a Night and he shared some delicious recipes, including this Kukul Mas Curry.
INGREDIENTS
1.5-kilogram whole chicken (or bone-in, skin-on chicken thighs and chicken drumsticks)
3 tablespoons olive oil
4 cardamom pods, bruised
3 dried chillies
8–10 curry leaves
2 onions, finely chopped
2cm piece fresh ginger, peeled and grated 4 cloves garlic, finely chopped
1 teaspoon ground turmeric
2 teaspoons ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground fennel
250ml coconut milk
1 stem lemongrass, bruised
1 cinnamon stick
1 teaspoon salt
METHOD
Joint the chicken, then cut the breast and thigh in half, leaving the wings and drumsticks whole. Heat the oil in a large heavy-based saucepan over medium heat.
Add the cardamom pods, chillies and the curry leaves and fry for 2 minutes, stirring. Add the onion and cook until golden. Add the ginger and garlic, cook for 2 minutes, stirring. Add the ground spices and mix well to combine.
Add the chicken to the pan and stir until it is well coated with the spice mix. Add half of the coconut milk, the lemongrass and cinnamon, cover and cook over low heat for 40–50 minutes. Stir in the remaining coconut milk, season with salt and cook uncovered for a further 5–10 minutes.
Find out more about Chef for a Night at kitperera.com
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