Sri Lankan Kukul Mas (Chicken) Curry

Ceylon, Serendib, the pearl of the Indian Ocean, the teardrop of India… These are some of the names that the island of Sri Lanka has been called over the centuries. Yet, today a more apt description of this tropical paradise might be ‘The Land of Rice & Curry’.

Boasting a delicious and often, a spicy array of both meat and vegetable curries, one of the more common household dishes in Sri Lanka is this ‘simple-to-make’ Chicken Curry. Of course, depending on which part of the island it hails from and taste preferences, this dish varies in how it is made.

This is a simple chicken curry that I make at home. Recently I discovered that by making it in the pressure cooker, not only do I cut out a lot of time, but somehow the taste is richer and more satisfying. Of course, you can still cook it in a normal pan over a stove, but it will take longer.

Get all the ingredients together.

Mince the green chillies, garlic and ginger together and set aside.

 

Heat the oil in the pressure cooker on a medium flame. Once the oil is hot, add the curry leaves, pandan leaf, bay leaves, cinnamon, cardamon, cloves and fenugreek seeds. 

Saute for about 2 to 3 minutes.

 

Add the ginger, garlic and green chillie mix. Saute for about 2 minutes. Add the chopped tomatoes. Saute for about 3 minutes.

Add the chicken, curry powder, chillie powder, meat & vegetable masala, salt and mix.

 

Add the soy sauce and water. Cover and cook. In my pressure cooker it takes around 15 to 20 minutes after the steam starts. But remember, all pressure cookers work differently. 

Once the pressure goes down, open the pan and again start cooking the chicken on a low flame. Now add the coconut milk and simmer for about 5 to 6 minutes. It's done!

This flavourful dish goes well with rice, rotis, chapatis and even string hoppers and hoppers.