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Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

By Courtney HillMarch 28, 2025

  • Makes
    4-6 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    40 minutes active
  • Rating

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.

Tip

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.

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

Step 1

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.

Step 2

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.

Step 3

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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