Prakash K. Sivanathan, Niranjala M. Ellawala

Kukul Mas Mirisata

Name: Kukul Mas Mirisata
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 10 fresh curry leaves; 2 x 2.5 cm (1-inch) pieces of rampe (pandan) leaf; ½ tsp mustard seeds; ½ tsp fenugreek seeds; 3 tbsp oil 2.5 cm (1-inch) cinnamon stick, broken into two; 1 tsp cumin seeds; 1 kg (2 lbs 4 oz) whole chicken; 3 tbsp oil 2.5 cm (1-inch) cinnamon stick, broken into two; 100 ml (3½ fl oz/7 tbsp) coconut milk; juice of ½ lime; 1 tomato, finely chopped; 150 ml (5 fl oz/scant ⅔ cup) water; 4 cardamom pods, crushed 1 large onion, finely chopped; 5 cm (2-inch) piece of ginger, peeled and finely chopped; 3 cloves; 4 cardamom pods, crushed 1 large onion, finely chopped; 1 tbsp chilli powder; salt; 1 tbsp Thuna Paha (curry powder); 1 tbsp Thuna Paha (curry powder); 1 tsp ground coriander; 2 tsp ground cumin; 1 tsp salt; 1 tsp ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

1 kg (2 lbs 4 oz) whole chicken
3

Asia
Sri Lanka
Main course
Gluten-free
Spicy

Method

Wash the chicken well and remove the skin Joint the chicken into breasts, thighs, legs and wings. Then cut these into 2.5 cm (1-inch) pieces, cutting through the bone so many of the chunks of meat are on t