Sri Lankan Kukul Mas with Pol Roti and Coconut Sambol
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Sri Lankan Kukul Mas with Pol Roti and Coconut Sambol

£8.67
In stock
Only 8 left
SKU
2-spicebox-fncd0624
In stock
In Sri Lanka, chicken curries are known as kukul mas - hundreds of different versions exist, each with their own specific blend of spices which are usually very darkly roasted to give a delicious, deep and complex flavour. Key spices in Sri Lankan cuisine include cinnamon, curry leaves, mustard seeds, chilli and lemongrass (an ingredient more commonly associated with Southeast Asian cuisine). On the side of the chicken curry we've got a potato dish known as ala thel dala, a sweet and spicy onion chutney called seeni sambol and a cooling coconut sambol. Finally we’ve got pol roti - flatbreads made with coconut, onion and coriander - which are great for scooping up all the other dishes!
In Sri Lanka, chicken curries are known as kukul mas - hundreds of different versions exist, each with their own specific blend of spices which are usually very darkly roasted to give a delicious, deep and complex flavour. Key spices in Sri Lankan cuisine include cinnamon, curry leaves, mustard seeds, chilli and lemongrass (an ingredient more commonly associated with Southeast Asian cuisine). On the side of the chicken curry we've got a potato dish known as ala thel dala, a sweet and spicy onion chutney called seeni sambol and a cooling coconut sambol. Finally we’ve got pol roti - flatbreads made with coconut, onion and coriander - which are great for scooping up all the other dishes!
Serves: 4
Heat Rating: 3/5
Prep time: 45 mins
Cooking Time: 1 hr 20 mins
More Information
DescriptionIn Sri Lanka, chicken curries are known as kukul mas - hundreds of different versions exist, each with their own specific blend of spices which are usually very darkly roasted to give a delicious, deep and complex flavour. Key spices in Sri Lankan cuisine include cinnamon, curry leaves, mustard seeds, chilli and lemongrass (an ingredient more commonly associated with Southeast Asian cuisine). On the side of the chicken curry we've got a potato dish known as ala thel dala, a sweet and spicy onion chutney called seeni sambol and a cooling coconut sambol. Finally we’ve got pol roti - flatbreads made with coconut, onion and coriander - which are great for scooping up all the other dishes!
Spices IncludedRoti Blend: green bell pepper, red bell pepper, coriander leaf, curry leaf
Coconut Sambol Blend: green bell pepper, green chilli, curry leaf
Curry Whole Spices: lemongrass, cinnamon, curry leaf
Salad Spices: cumin, brown MUSTARD, coriander leaf, mild chilli flakes, oil, salt
Ala Thel Dala Spices: brown MUSTARD, Kashmiri chilli, turmeric, garlic, ginger
Seeni Sambol Blend: chilli, cinnamon, curry leaf, green cardamon
Curry Ground Spices: brown MUSTARD, coriander, cumin, chilli, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaf, cinnamon, green cardamon

May contain CELERY and SESAME. Allergens are listed in CAPITALS
Shopping List
  • 4 chicken legs or large thighs, or use tinned jackfruit in water for a veg version
  • 500g floury potatoes
  • 3 red onions
  • 2 cloves of garlic
  • Fresh ginger
  • ½ cucumber
  • 25g bunch of coriander
  • ½ medium pineapple (or 200g ready-prepared)
  • 2 limes
  • 400ml coconut milk (full fat is best)
  • 40g desiccated coconut
  • 250g plain flour (plus extra for rolling)
  • 1 ½ tsp sugar
  • Rice to serve (optional)

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