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Sri Lankan Chicken Curry (Kukul Mas Kari)

If you love hot spicy curries, this is the best Sri Lankan authentic chicken curry you will ever make.
Prep Time20 minutes
Cook Time40 minutes
Marination30 minutes
Total Time1 hour 30 minutes
Course: Dinner,, Lunch,, Main Course
Cuisine: Sri Lankan
Keyword: Authentic Sri Lankan Red Chicken Curry, Chicken Curry, Sri Lankan Red Chicken Curry
Servings: 4 to 6
Author: kanthi

Ingredients

For the chili paste

  • 10 dried red chilies soaked in hot water
  • 1 small onion chopped
  • 6 cloves garlic chopped
  • 1- inch ginger chopped
  • 3 green chilies chopped
  • 6 curry leaves
  • 2- inch pandan leaves chopped
  • 2- inch lemongrass chopped
  • 2 tbsp oil for grinding

For marinade the chicken

  • 500 g bone-in chicken thighs or whole chicken pieces cut up
  • 1 tbsp red chili powder
  • 1 tsp roasted curry powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

For making the curry

  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 cloves
  • 2 cardamoms
  • 1- inch piece of cinnamon stick
  • 1 tsp fenugreek seeds
  • 2- inch piece of pandan leaf
  • 1- inch piece of lemon grass
  • 5 curry leaves
  • 2 fresh green chilies diced
  • 1 onion diced
  • 2 tbsp garlic paste
  • 1 tsp fresh ginger paste
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tbsp roasted curry powder
  • Salt to taste
  • 1/4 tsp pepper
  • 4 pieces tamarind soaked in hot water
  • 500 ml water adjust as needed

Instructions

  • Soak the dried red chilies in hot water for about 1 hour.
  • Chopped the fresh ingredients as it will help to grind them easily.
  • Grind the soaked chilies and fresh ingredients until you have a smooth paste.
  • Add some oil to grind it as needed.
  • Prepare the chicken. Wash, drain, and pat dry with paper towels.
  • Prepare the marinade; roasted curry powder, chili powder, turmeric powder, vinegar, salt, and pepper.
  • Rub them all over the chicken until evenly coated and let marinate for 30 minutes or a few hours in the fridge.
  • In a deep saucepan or clay pot, heat the oil over medium heat and add mustard seeds.
  • Once the mustard seeds start to crack, add cinnamon, cardamom, cloves, and fenugreek seeds and stir fry for 1 minute.
  • Add the curry leaves, lemongrass, pandan leaf, green chilies, onion, ginger, and garlic paste, and stir fry until the onion is translucent.
  • Add the roasted curry powder, chili powder, turmeric powder and salt, and mix well.
  • Add the chili paste and stir fry till fragrant for about 5 minutes. You will know the paste is cooked when it starts to release oil and easily slides around in the pan.
  • Next, add the tamarind and water and mix well.
  • Cook covered for a further 30 minutes on low heat until a beautiful red gravy has formed and the chicken is cooked through.
  • Make sure to check once or twice in between and stir the curry.