Spicery Kitchen Blog

October Top Tips 2018

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Written by Elizabeth
Published on 25th September 2018 at 15:18 • No comments yet, be the first!

Curry Legend Kukul Mas

Celebrate the arrival of our newest cookbook - Curry Legend World Curries - with this month's special free sample of the 4 Curry Legend blends! Here they're used to make a recipe for a delicious Sri Lankan Kukul Mas, taken from the new book (p43). Hundreds of different versions of kukul mas exist, each with their own variation of spices which are usually very darkly roasted (as here together with the dried coconut) to give a delicious, deep and complex flavour.

  • Total Time: 1 hr 25 mins
  • Serves: 4 with sides

  • Heat rating: 3/5
  • Dietary: Contains mustard seeds

Ingredients

  • 4 chicken legs (skin removed if you prefer) or 600g root veg (e.g carrots, parsnips, potatoes etc) - peeled and cut into bite-size pieces
  • 1 small red onion - thinly sliced
  • Fresh ginger - finely chopped to make 1 tbsp
  • 2 cloves of garlic - finely chopped
  • 1 lemongrass stalk - cut into 3cm lengths and bashed with a rolling pin
  • 10g bunch of coriander (optional) - roughly chopped
  • 1 lime
  • 200ml full fat coconut milk 
  • 2 tbsp desiccated coconut

Spices

  • HALDI BLEND: Turmeric, toasted coriander, toasted cumin, black ground cardamon, ground fenugreek
  • METHI BLEND: Fenugreek leaf, ground cinnamon, ground fennel, green ground cardamon seeds, ground cloves, cracked black pepper
  • JEERA BLEND: Cumin seeds, brown mustard seeds, nigella seeds, fenugreek seeds
  • MIRCHI BLEND: Kashmiri chilli powder, chilli flakes, chilli powder
PLEASE NOTE IF YOU'RE MAKING A BIGGER BATCH, YOU'LL NEED TO SCALE UP THE FRESH INGREDIENTS IN PROPORTION BUT THE SPICES ONLY BY 2/3 OR IT WILL BE TOO SPICY!

*Allergens

Method

  1. Toast the JEERA BLEND and the desiccated coconut in a dry pan for 2 minutes or until the coconut is dark brown and the seeds start to pop and jump around. Quickly add the METHI BLEND and the MIRCHI BLEND and cook for 30 seconds until darkened. Remove from the pan and leave to one side
  2. Fry the onion in 2 tbsp oil for 5 minutes or until soft and translucent
  3. Stir in the ginger, garlic, lemongrass and the HALDI BLEND then cook for 1 minute or until the garlic and ginger are soft
  4. Stir in the chicken or root veg, coconut milk, the reserved toasted coconut blend, 100ml water and 1 tsp salt then cover and simmer for 45 minutes or until the chicken or root veg is cooked through and the sauce is rich and thick with spots of red oil on the surface
  5. Remove the lemongrass, stir in the juice of the lime and sprinkle with the coriander to serve

Don't forget to use your Curry Legend 'fiver' found in this month's free sample to claim £5 off any Curry Legend cookbook kit!

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