Kukul mas

1 servings

Ingredients

Quantity Ingredient
1¼ kilograms Chicken
3 slices Ginger
2 Cloves garlic
50 grams Shallots
1 Fresh chilli
2 Cardamoms
2 Cloves
½ teaspoon Chilli powder
2 teaspoons Paprika
25 grams Tamarind squeezed in 50 ml water
25 grams Curry powder
¼ teaspoon Turmeric
1 teaspoon Salt
1 Cm cinnamon stick
50 millilitres Oil
½ Stem lemon grass sprig curry leaves
¼ teaspoon Fenugreek
300 millilitres Thick coconut milk
½ teaspoon Curry powder juice 1/2 lime

Directions

Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chilli. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cin- namon stick. Mix well together, then rub into the chicken. Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well. Continue to cook over a low heat for 40 minutes, or until chicken is tender. Discard the cinnamon stick and transfer to a serving dish. Finally, sprinkle the curry powder and lime juice on top. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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