Kukul Maas Live | Hari Ghotra
We were lucky enough to visit Sri Lanka for our honeymoon (many moons ago)! It is such a green and luscious country that has sadly had a troublesome history. From the wildlife to the mountains and the tea plantations is it truly a spectacular county.
I fell in love with it - the people are warm and welcoming, the food is superb. Lots of fish, lots of spice and a lotta heat too. I love how the use of spices changes with lots of fennel, ginger and even lemon grass being used.
This dish is my interpretation of the chicken kuri and I have included a number of different options because as always different people cook this classic chicken curry dish in there own way.
I hope you love the deep dark flavours of the sauce combined with a kiss of fennel and the warmth of coconut.
Ingredients:
8-10 chicken pieces (thighs and drumsticks - skin on)
Spice Mix
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel
½ tsp black peppercorns
1 tsp turmeric
2 tsp paprika (sweet)
Masala
3 tbsp coconut oil
4 cardamom pods, bruised
4 cloves
1 cassia bark
3 dried chillies
10-15 curry leaves
2 onions, finely chopped
4cm piece fresh ginger, grated
6 cloves garlic, finely chopped
2 birds eye chillies, chopped
1 tsp salt
1 tbsp kewra water (optional)
3 tomatoes finely chopped (optional)
200ml coconut milk
1 stem lemongrass, bruised
Garnish
1 tbsp coconut shavings or desiccated
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