Indian
Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)
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total timeIngredients
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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