Recipe category

Chicken, Meat and Egg Curries Recipes

Slow-simmered chicken, beef and egg curries, the warming heart of a weekday dinner.

Showing 4 recipes

Kukul Mas Curry

Sri Lankan Chicken Curry

Kukul mas curry. Sri Lankan chicken curry. Call it what you like. It is the same pot either way. Chicken simmered in roasted curry powder, curry leaves and coconut milk, until the gravy turns dark and the whole kitchen smells of it. Some menus write it kukulmas. Some write Ceylon chicken curry. At home it is just chicken curry. This is the one that turns plain chicken thighs into something toasty and deep, and it is a weeknight dish, honestly. No special kit. Nothing hard to find, once a jar of roasted curry powder is in the cupboard.

55 minsServes 4BeginnerMedium

Substitutes includedChicken

Kukul Mas Devil

Sri Lankan Devilled Chicken

Sri Lankan devilled chicken, kukul mas devil, is crisp-fried boneless chicken tossed over high heat through a thick glossy sauce of soy, tomato, chilli and a splash of vinegar. Onion petals, capsicum, leeks and green chilli go in and stay crunchy. It's sweet, sour and properly hot, with crisp edges on the chicken and a sticky fiery glaze that clings to every piece. Serve it over rice and it disappears fast.

40 minsServes 4MediumAuthentic Hot

Substitutes includedChicken

Harak Mas Curry

Sri Lankan Beef Curry

Sri Lankan beef curry, known as harak mas curry, is chunks of beef slow-cooked until fork-tender in a dark, deeply spiced gravy of roasted Sri Lankan curry powder, cinnamon, cloves, cardamom, goraka and coconut milk. This is a weekend curry, the kind that turns a tough, cheap cut into something rich and meltingly soft. It needs time more than skill, and it rewards every minute of that long, lazy simmer.

115 minsServes 5MediumAuthentic Hot

Substitutes includedMeat

Uru Mas Curry

Sri Lankan Pork Curry

Uru mas curry is Sri Lankan pork cooked low and slow with roasted curry powder, plenty of black pepper and sour goraka until the meat goes meltingly tender and the gravy turns dark, thick and glossy. People call it black pork curry for that near-mahogany colour, and it's a real fixture in Burgher and Christian Sri Lankan kitchens, especially at Christmas. Bold, tangy and properly peppery, it rewards patience and tastes even better the next day.

100 minsServes 5MediumAuthentic Hot

Substitutes includedMeat

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Before You Start Cooking

The technique behind this collection is in how to make Sri Lankan curry powder. You may also want our beginner rice and curry menu or our chicken curry mix.

Other Collections

Cooking Basics Rice and Main-Meal Bases Seafood Dhal, Lentils and Beans Vegetable Curries Sambols, Chutneys, Pickles and Condiments Breakfast and Dinner Foods Short Eats and Street Food Sweets, Desserts and Festive Drinks and Ceylon Tea Jaffna Southern Muslim Sri Lankan Burgher and Colonial

Free: 5 Sri Lankan Recipes for Beginners

Dhal curry, pol sambol, yellow rice and the pantry checklist.

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