Kukul Mas Maluwa (Sri Lankan Chicken Curry)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4teaspoons coriander seeds
- 2teaspoons cumin seeds
- 2teaspoons fennel seeds
- ½teaspoon cardamom seeds (from about 8 green pods)
- ¼teaspoon black peppercorns
- 20fresh curry leaves
- ¼cup coconut oil
- 1medium yellow onion, chopped
- 6garlic cloves, finely chopped
- 3tablespoons finely chopped fresh ginger
- 1tablespoon ground sweet paprika
- 2teaspoons ground turmeric
- 2teaspoons kosher salt
- 3medium plum tomatoes, chopped
- 1 to 3bird’s-eye chiles, minced
- 1whole (3- to 4-pound) chicken, skin removed, chicken cut into 10 pieces
- 2(6-inch) pieces pandan leaves
- 1(3-inch) cinnamon stick
- 1fresh lemongrass stalk, trimmed, cut into 4-inch lengths, and bashed lightly
- 1cup full-fat coconut milk
- 2teaspoons white vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
634 calories; 48 grams fat; 23 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 40 grams protein; 767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3½ tablespoons.) Set aside the toasted curry powder.
- Step 2
In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
- Step 3
Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
- Step 4
Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it’s done and add it back in when the dark meat is cooked.)
- Step 5
Add the vinegar and season to taste with salt.
Private Notes
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Cooking Notes
Sulman Afridi
Most Indian groceries don’t have fresh pandan leaves (at least not in the NYC area) and what is there are paan leaves. They’re very different though you could get away with interchanging them in certain cases but I don’t recommend it. Instead try getting a bottle of Kewra water (or Keora depending). It’s the concentrated essence of pandan leaves and is use much more commonly in South Asian dishes than the fresh leaves. Just a splash to the whole dish is all you’ll need and it keeps for ages.
Roni
add potatoes!
Sabey
I buy frozen pandanus leaves at Kalustyans in NYC. As others have noted, they can also be found at East Asian grocery stores. A good substitute could be a strip of lime rind. This is a much loved curry from my childhood that I make regularly and while it's great with curry leaves and Pandanus it's still good without.
Laura S.
I made this as written - mostly - except without the curry leaves (I know big omission) and the pandan leaves since I didn't have either and it was still really delicious. Also I used boneless skinless thighs instead of a whole chicken. Tasted just like the dipping curry at Penang. Potatoes would be an excellent addition. I love curries and will happily add this to the rotation.
The_Beezelet
We loved this! Had to check around for pandan but like others, eventually got it in the frozen food section of a Chinese grocer. The curry was delicious and once the spices were roasted and ground, this was very quick and easy. Thought it would be hot with the chilies, but the coconut milk smoothed out the heat. Will definitely make this again!
NP
Such a delicious curry! The spices gave it a complex flavor and I enjoyed the change from the usual Indian curry that I tend to cook using spices that add more heat. We ate it with plain basmati rice and flaky parathas. I found the pandan leaves in the frozen section of a Chinese grocery store. I used curry leaves from my own plant :) The curry definitely tasted more delicious the next day.
mjan
Kreung lemongrass paste (available on line, usually in 3.5 ounce jars) will work as a substitute for the fresh lemongrass stalk. Or simply use some lemon zest.
Prakash Nadkarni
@Sulman Afridi: Excellent suggestion. Pandanus leaf (and the flowers, from which Kewra essence is made), is used in South/SE-Asian cooking in both savory and sweet dishes. The green leaf juice also colors SE-Asian desserts. The main flavor principle, 2-acetyl pyrroline (see wikipedia), also gives basmati rice and freshly-baked bread their aroma: a little essence is often added to a cheap rice (e.g., generic long-grain) before serving to confer a basmati fragrance.
Linda
This is the chicken curry I’ve been pining for: super delicious, rich and spicy. I live in the Yucatan, Mexico and this is the first to nail it. Of course, no pandan leaves. I did have some dried curry leaves. Never used fresh or dry curry leaves so I guessed at about 1-2 teaspoons. Another change: the coconut milk my friend brought was just a coconut drink, not milk. But used it anyway I also added 2 medium large potatoes. It’s very spicy which I love. Potatoes took longer than expected. Yum!!
CBB
Fabulous curry. Delightful blend of spices with lovely aroma. My English husband exclaimed "Wow, oh it's wonderful gorgeous". Found frozen pandan leaves at Ranch 99. I used 6 leaves rather than 2 leaves as freezing can diminish flavor. Used 4 pounds of drumsticks forgetting to remove the skin. Omitted the salt as it was kosher chicken which is already salted. Served the curry over basmati rice. So happy there's leftovers to savor for another night!
Shane Tanner
I’ve done some research and I’m reading that adding a few drops of vanilla extract gives you an 8 out of 10 for a substitute for Pandan as it’s really rare in Western Markets, especially here in San Diego.
penny
Bashing about lemon grass is sort of a pain. But lemon grass can be grated with a microplane.
DJ
Made exactly as written the first time, except didn't have pandan, and subbed out chicken for beans and veggies to make vegan (purists don't come after me). Second time accidentally subbed anise seeds for fennel and forgot the lemongrass and it was still terrific.
LesleeO
For novice curry-related cooks, is there a prepared curry product that might work—understanding of course that it would not yield the perfect result.
ziobi
Has anyone frozen this to heat and serve another day? How did that go?
Savi
I skipped the pandan and generously used fresh curry leaves which are a staple for every Indian kitchen. Used coriander powder as I had run out of seeds. Recipe is really fantastic and deeply flavorful! Thank you for this gem!!
Joe
This was delicious, and definitely something I’d make again. Blending your own spice mix is kind of fun! Used three chilis and still pretty mild; if you like heat, add more.
JamesTaft
Excellent, truly fragrant and delicious. Amazed to find both fresh curry and pandan leaves here in Nashville. I will definitely make this again, might try to figure out a tofu version for my veggie friends.
ZoeCat
I used boneless skinless thighs, a habanero, and a can of diced tomatoes; dried curry and pandan leaves instead of fresh. Overall, this has potential but the spices need to be rebalanced. Initially it was rather bitter/muddy and the fennel unpleasantly overpowered all the other spices. I added the juice of 4 limes, some honey, more coconut milk. Next time I will halve the fennel and double the cinnamon stick. Served with rice and roasted purple cauliflower for a colorful meal.
Willow K
This was one of the best curries I’ve ever made, even without a few key ingredients (curry leaves, pandan leaves, lemongrass, yikes!)…threw in lime leaves and a vanilla pod because a random internet search said this was a sort-of sub for pandan. I cannot imagine how much better it will be if I can ever get my hands on all the ingredients, but, wow. A labour of love, but totally worth it. My first Sri Lankan curry, definitely not my last. Thanks Samantha!!
DK
I added some of the remains if my ghee-making. It turned out really good.
Jandee
I made it exactly as written. And this turned out great. I am Indian, I am totally impressed how its subtly different from the regular chicken Korma.
Marina
I had been craving this staple in my childhood friends Sri Lankan Home for years!! Found this recipe and it is AMAZING! I made it with chicken breast and thighs bone out because I dislike picking around bones. Had the first serving just as it was written out in the recipe. No omissions. I found curry leaves and pandan leaves FRESH on amazon! Not amazon fresh, AMAZON! So weird! Anyways after a serving or two I added the leftover coconut milk from the can- Add it!!! so good!!!
hz
Was so excited to try this after receiving a gift of curry leaves and finding frozen pandan leaves at my local Hmart! Four Indian-food loving adults loved this and devoured almost the entire dish - served alongside Mark Bittman's baignan bartha recipe (plus naan, rice and samosas from my local Indian resto-- it was funny ordering only the sides from them!)
Pups224
Very, very good. Made as directed except omitted the pandan leaves. The dish is much less laborious if you prep everything before hand and combine the spices/seasonings that go into the curry together into little bowls. I also could clean up while I cooked. I used canned plum tomatoes and their juice and found that I needed to add a little water because the pot was pretty dry. For 6 people, you will need a larger bird.
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