Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

Ingredients

• 2.5 lb bone-in, skinless chicken thighs (Cut into large pieces; inferred quantity for 4–6 servings.)
• 13.5 oz coconut milk (Full-fat; inferred quantity.)
• 1 cup water (Estimated; add as needed for the desired curry consistency.)
• 1 yellow onion (Thinly sliced; inferred quantity.)
• 4 cloves garlic (Finely chopped or grated; inferred quantity.)
• 1 tbsp fresh ginger (Grated; inferred quantity.)
• 1 stalk lemongrass (Optional; bruised and tied or finely sliced. The source identifies lemongrass as optional.)
• 10 fresh curry leaves (Optional; inferred quantity. The source identifies curry leaves as optional.)
• 1 tsp ground turmeric (Inferred from a typical Sri Lankan curry formula.)
• salt (To taste; inferred ingredient.)
• 1 tsp black peppercorns (For the toasted spice blend; inferred quantity.)
• 2 tbsp coriander seeds (For the toasted spice blend; inferred quantity.)
• 1 tbsp cumin seeds (For the toasted spice blend; inferred quantity.)
• 1 tsp fennel seeds (For the toasted spice blend; inferred quantity.)
• 1 cinnamon stick (For the toasted spice blend; inferred quantity.)
• 3 dried red chilies (For the toasted spice blend; adjust for heat. Inferred quantity.)
• 2 tbsp fresh cilantro (Chopped, optional garnish.)
• 5 servings steamed rice (For serving; quantity and nutrition excluded from the curry estimate.)

Steps

1. 1

   Pat the chicken dry and cut it into large, even pieces. Prepare the onion, garlic, ginger, lemongrass, and curry leaves so they can be added quickly once cooking begins.

2. 2

   Combine the coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, and dried chilies in a dry skillet. Toast over medium heat, stirring frequently, until the mixture darkens by a few shades and smells deeply roasty; do not let it burn.

3. 3

   Transfer the toasted spices to a spice grinder or mortar and pestle. Pulverize them until finely ground; the mixture should not feel gritty.

4. 4

   Place the chicken, onion, garlic, ginger, ground spice mixture, turmeric, lemongrass, curry leaves, and salt in a large heavy pot or Dutch oven.

5. 5

   Pour in the coconut milk and water, then stir thoroughly so the spices coat the chicken and the coconut milk is evenly distributed.

6. 6

   Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

7. 7

   Reduce the heat to low, cover, and simmer for about 45–60 minutes, stirring occasionally, until the chicken is tender and cooked through. The sauce should be aromatic and moderately thick; add a little water if it becomes too thick before the chicken is tender.

8. 8

   Remove the lid and simmer briefly if necessary to reduce the sauce. Taste and adjust the salt. Remove the cinnamon stick and lemongrass before serving.

9. 9

   Rest the curry for about 10 minutes so the flavors settle. Sprinkle with chopped cilantro, if desired, and serve hot with steamed rice.

Notes

The source states that lemongrass and curry leaves are optional, recommends finely grinding the whole spices to avoid a gritty texture, and advises stirring frequently while toasting them over medium heat until darkened and deeply aromatic. The ingredient quantities and detailed method were not visible in the supplied page excerpt and have therefore been reconstructed from the dish description and standard preparation; verify against the full Milk Street recipe before relying on exact measurements.

Nutrition per serving

• main
• curry
• Sri Lankan
• coconut milk
• chicken
• gluten-free
• dairy-free
• one-pot