Kukul Mas

January 12: National Curried Chicken Day

One of Islander’s first college roommates, Champa S., is from Sri Lanka. From freshman to senior year, they did a lot together—from taking the same core courses and getting involved in campus ministry to studying for final exams and cooking simple meals in the dorm kitchenette. Islander’s fond food memory of Champa is when she would cook an aromatic and tasty kukul mas (Sri Lankan-style chicken curry) on Sunday evenings that would sustain us for a few days when the school week got busy with classes, part-time jobs and extra-curricular activities (there were no distractions from guys back then as we both were thinking about becoming nuns at one point in our lives—obviously, Highlander was happy that Islander changed her mind!).

Although both roomies have moved several times since graduation, they have kept in touch and even visited each other. Whenever Islander reunites with Champa in her current Maryland residence, she cooks her chicken curry for old times’ sake!

For National Curried Chicken Day, we present a kukul mas recipe inspired by Islander’s former college roommate from Sri Lanka.

Recipe

(Inspired by Champa S. and Sri Lankan Cooking)

For the Sri Lankan-style roasted curry powder

• 3 tablespoons coriander seeds
• 1 ½ tablespoons cumin seeds
• 1 tablespoon turmeric
• ½ teaspoon fennel seeds
• 1 1-inch cinnamon stick, crumbled
• 2 cloves
• 2 cardamom pods, seeded
• 3 dried curry leaves
• ½ teaspoon black peppercorns

Directions

Make the Sri Lankan-style roasted curry powder by frying the coriander seeds until golden brown. Stir in the cumin, turmeric, fennel, cinnamon, cloves, cardamom, curry and peppercorns. Mix until they turn to a brownish color, being careful not to burn the spices. Using a mortar and pestle or blender, grind into a powder. Store in a spice bottle or jar until ready to use. This homemade blend may keep for months if tightly covered and stored in a dry place.

For the curried chicken

• 3 chicken breasts, cut into bite-sized pieces
• 1 large onion, chopped
• 1 clove garlic, minced
• 2-inch piece of ginger, crushed
• 1 piece cinnamon stick
• salt and pepper to taste
• 1 pinch saffron
• ½ teaspoon chili powder
• 1 tablespoon vinegar (we use apple cider vinegar to add a bit of sweetness)
• 2 tablespoons Sri Lankan roasted curry powder
• 4 cloves
• 4 cardamom pods
• 1-2 tablespoons oil (for frying)
• ½ – ¾ cup coconut milk

Directions

Chop the onion, mince the garlic clove and crush the ginger piece. Cut the chicken breasts into bite-sized pieces and place in a bowl. Add the onion, garlic, ginger, cinnamon stick, salt and pepper, saffron, chili powder and vinegar. Sprinkle in the Sri Lankan roasted curry powder and mix well. Cover and refrigerate for at least an hour or overnight to marinate the chicken.

In a sauce pan, heat the oil. Fry the chicken pieces until light browned. Stir in the cloves and cardamom pods. Reduce the heat to low, cover the sauce pan and cook until the chicken is tender (about 10 minutes). Pour in the coconut milk and stir. Simmer at medium heat for about 15-20 minutes. Ladle into a bowl. Garnish with cilanto (optional). Serve hot with rice.

Notes

• We have enjoyed eating many versions of chicken curry with our international friends. Our blog will feature their recipes in future posts.