Kukul Mas — Sri Lankan Chicken Thighs Curry

Ingredients

• 2½ lb bone-in Chicken Thighs
• 3 tbsp roasted Sri Lankan curry powder
• 1 tsp turmeric
• 1½ tsp chili powder
• 2 onions, sliced
• 8 cloves garlic, minced
• 2 inches ginger, minced
• 1 sprig curry leaves
• 1 piece pandan leaf
• 1 cinnamon stick
• 4 cardamom pods
• 2 tbsp coconut oil
• 1 can (13.5 oz) coconut milk
• 2 tbsp tamarind paste
• 1 tbsp roasted curry powder, to finish

Method

1. Rub the Chicken Thighs with the curry powder, turmeric, chili powder, tamarind, and salt and let it marinate 30 minutes.
2. Heat the coconut oil and fry the curry leaves, pandan, cinnamon, and cardamom for 20 seconds until they crackle, then add the onions, garlic, and ginger and cook until soft and golden, 8 minutes.
3. Add the marinated Chicken Thighs and turn it in the pan over medium-high until the spices darken and stick slightly, 6 minutes.
4. Pour in the thin coconut milk with ½ cup water, cover, and simmer 25 minutes until the Chicken Thighs is tender and reads 175°F (79°C) at the bone.
5. Add the thick coconut cream and the finishing spoon of roasted curry powder and simmer uncovered 6 minutes without boiling, until the gravy is thick and glossy. Serve with rice and pol sambol.