Sri Lankan Chicken Curry (Kukul Mas Curry)

Ingredients:

• Chicken: 500g (cut into pieces)
• Onion: 1 large (sliced)
• Garlic: 4 cloves (minced)
• Ginger: 1-inch piece (minced)
• Tomatoes: 2 (chopped)
• Green chilies: 2 (slit)
• Curry leaves: A handful
• Cinnamon stick: 1-inch piece
• Cloves: 3
• Cardamom pods: 2
• Coconut milk: 1 cup
• Oil: 2 tbsp
• Salt: To taste

For the spice mix (Sri Lankan Curry Powder):

• Coriander powder: 1 tbsp
• Cumin powder: 1 tsp
• Turmeric powder: 1 tsp
• Fennel seeds: 1/2 tsp
• Chili powder: 1-2 tsp (depending on your spice preference)
• Garam masala: 1/2 tsp (optional)

Instructions:

1. Prepare the spice mix: In a bowl, mix all the curry powder ingredients and set aside.

2. Cook the onions and spices: Heat oil in a large pot or pressure cooker. Add cinnamon, cloves, cardamom, and curry leaves. Stir for a few seconds until fragrant. Add the sliced onions, ginger, garlic, and green chilies. Sauté until the onions soften.

3. Add the tomatoes and chicken: Add the chopped tomatoes and cook for about 3-4 minutes until they soften. Then, add the chicken pieces and brown them for 5-6 minutes on medium heat.

4. Add the spice mix: Add the prepared curry powder mix and salt. Stir well to coat the chicken and onions evenly with the spices.

5. Add coconut milk and simmer: Pour in the coconut milk and enough water to cover the chicken. Stir well, bring it to a boil, and then reduce the heat to simmer. Cover the pot and cook for about 30-40 minutes until the chicken is tender and the flavors are well combined. (If using a pressure cooker, cook for 15-20 minutes.)

6. Serve: Once done, taste and adjust salt if needed. Serve hot with rice, roti, or string hoppers.

Enjoy your flavorful Sri Lankan Chicken Curry!