Kukul Mas Curry | FoodieAtlas

Ingredients

5 lbs (700 g) chicken, cut into pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2 green chilies, slit lengthwise
1 large tomato, chopped
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 cup coconut milk
1 cup water
1 tablespoon lime juice
Salt to taste
Fresh cilantro, chopped (for garnish)
For the Marinade:
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon salt

Instructions

Marinate the Chicken

In a bowl, mix the chicken pieces with ground turmeric, ground black pepper, and salt. Set aside to marinate for at least 30 minutes.

Prepare the Curry Base

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 1-2 minutes until fragrant.

Add the Spices

Stir in the curry powder, ground turmeric, ground cumin, ground coriander, ground fennel, ground black pepper, ground cinnamon, ground cloves, and ground cardamom.

Cook for another 2-3 minutes, stirring constantly, to toast the spices.

Cook the Chicken

Add the marinated chicken pieces to the pot and cook until they are browned on all sides.

Add the chopped tomato and cook for another 5 minutes until the tomato starts to break down.

Add Liquid

Pour in the coconut milk and water. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Finish the Curry

Stir in the lime juice and adjust the seasoning with salt if needed.

Serve

Garnish with fresh chopped cilantro.