Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

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.

   Start 1-hour timer
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.

   Start 10-minute timer