Umami
Umami

Indian

Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

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servings

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total time

Ingredients

3 pounds bone-in chicken thighs, skin removed and discarded

4 tablespoons lime juice, divided, plus lime wedges to serve

1¼ teaspoons ground turmeric, divided

Kosher salt and ground black pepper

1 teaspoon coriander seeds

½ teaspoon cumin seeds

1 inch cinnamon stick, broken into pieces

4 cardamom pods

3 whole cloves

3 star anise pods, broken into pieces

2-3 lemon grass stalks, trimmed to the bottom 6 inches, bruised, and/or 6 to 8 curry leaves (optional)

1 medium red onion, halved and thinly sliced

2 serrano chilies, stemmed, seeded and roughly chopped

2 medium plum tomatoes, cored and roughly chopped

3 medium garlic cloves, minced

1 tablespoon minced fresh ginger

5.4 ounce can coconut cream

Directions

In a Dutch oven, toss the chicken with 2 tablespoons lime juice, 1 teaspoon turmeric, 1 teaspoon salt and ½ teaspoon pepper; set aside. In a spice grinder, process the coriander, cumin, cinnamon, cardamom, cloves and star anise until finely pulverized, about 30 seconds. Transfer to a small saucepan and add the remaining ¼ teaspoon turmeric. Toast over medium, stirring, until a few shades darker and very fragrant, 2 to 3 minutes.

Sprinkle the spice mixture over the chicken, then add the lemon grass and/or curry leaves (if using), onion, chilies, tomatoes, garlic, ginger and ½ cup water. Bring to a simmer over medium-high, then cover partially and reduce to medium-low. Cook, stirring, until a skewer inserted into the chicken meets just a little resistance, about 30 minutes.

Stir in the coconut cream. Bring to a simmer over medium; cook, uncovered and stirring occasionally, until the sauce is thick and glossy, about 25 minutes. Off heat, remove and discard the lemon grass and/or curry leaves (if used). Stir in the remaining 2 tablespoons lime juice, then taste and season with salt and black pepper. Serve with lime wedges.

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total time
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