Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)
- Makes4-6 servings
- Cook Time1½ hours
- Active time plus cooling40 minutes active
- 3
Kukul mas maluwa is a Sri Lankan chicken curry that derives richness from coconut along with a spice mix that’s roasted to enhance its earthiness and complexity. Home cooks Mohara Dole and the mother-daughter team of K.S. Luxmi and Shasikala Samuel showed us how they prepare their versions of the dish. Both used a fuss-free dump-and-stir method. The curry comes together so easily, we don’t mind investing effort into grinding whole spices—instead of using pre-ground—to achieve deeply robust flavor and aroma. Lemon grass and curry leaves are optional, but wonderful ingredients. If you like, sprinkle the curry with chopped fresh cilantro to add some herbal notes and serve with steamed rice.
Don’t underprocess the spices. Pulverize them until finely ground to avoid a gritty texture. When toasting the spices, stir often over medium heat, and be sure to toast the mixture until it darkens by a few shades and has a deep, roasty aroma.
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