A Flavorful Journey into Island Cuisine

Sri Lankan chicken curry, known locally as kukul mas curry, is one of the most beloved dishes on the island of Sri Lanka. Rich with bold spices, fragrant aromas, and a depth of flavor that lingers on the palate, this curry exemplifies the vibrancy and complexity of Sri Lankan cuisine. More than just a dish, it tells a story of culture, history, and culinary tradition.

The Cooking Process

First, the chicken is marinated in a mix of Black Paper, salt, and Tamarind. This crucial step infuses the meat with deep flavor. Then, onions, garlic, Cloves, Cardamom, ginger, Turmeric, Curry powder, and Chili powder are sautéed in oil, followed by curry leaves, Lemon Grass, and Pandan leaves. Once the aromatics are ready, the marinated chicken is added and browned to develop richness.

Next, liquids like water are poured in. A gentle simmer allows the spices to meld, resulting in tender chicken enveloped in a thick, aromatic gravy.

Many households across Sri Lanka have their own time-honored version of this curry, with slight variations passed down through generations.

🐔 Sri Lankan Chicken Curry (Kukul Mas Curry) Recipe

🕒 Prep Time: 20 minutes
⏳ Cook Time: 40 minutes
🍽️ Servings: 4–6
🌶️ Spice Level: Medium to Hot (adjustable)

🧂 Ingredients

For the marinade:

• 750g (1.5 lb.) bone-in chicken pieces
• 2 tbsp Black Paper powder (adjustable)
• 1½ tsp salt
• 1 tbsp Tamarind in to a juice

For the curry:

• 2–3 tbsp coconut oil (or vegetable oil)
• 1 large onion, finely sliced
• 2–3 garlic cloves,
• 1-inch piece of ginger
• 2 cloves
• Lemon Grass (3-4 inch)
• 2 cardamom pods, crushed
• 2 sprigs curry leaves
• 1 cinnamon stick (2-inch)
• ½ tsp black pepper
• 1½ tsp roasted curry powder
• 1 1/2 tsp Chili Powder
• 1½ cups water
• Pandan leaves (2-inch)
• Salt to taste

🍛 Step-by-Step Instructions

Step 1: Marinate the Chicken
In a large bowl, mix chicken with salt, Black paper powder, and Tamarind Juice. Let it marinate for at least 10-20 minutes.

Step 2: Sauté the Aromatics
Heat oil in a pot over medium heat. Sauté onions until soft and golden. Add chopped garlic, ginger, cardamom, and cloves after add curry leaves, Pandan Leaves and Cinnamon. Afterwards add some chili powder,  Cook for another 2 minutes.

Step 3: Brown the Chicken
Add marinated chicken to the pot. Cook for 5–7 minutes, stirring occasionally. If using tomatoes, add them now along with extra curry powder, black pepper, and a pinch of salt and lemon grass.

Step 4: Simmer the Curry
Pour in water and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked and tender.

Step 6: Serve
Let the curry rest for 10 minutes before serving. Enjoy it with rice, roti, or string hoppers.

Serving Suggestions

Sri Lankan chicken curry pairs beautifully with:

• Steamed rice – the classic base.

• Coconut roti or string hoppers – perfect for soaking up the gravy.

In rural settings, it’s even served on banana leaves, adding aroma and an earthy presentation.

Try It Yourself

Gather the spices, embrace the process, and let your kitchen be filled with the irresistible aroma of authentic kukul mas curry. Once you try it, it just might become your go-to comfort dish.

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