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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":439,"ingredients":449,"instructions":541,"pronunciation":570,"substitutions":571,"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":587,"region":588,"baseServings":473,"prepMinutes":589,"cookMinutes":590,"difficulty":591,"course":592,"diet":594,"mainIngredients":597,"images":598,"keywords":608,"publishedAt":616,"updatedAt":616,"authorSlug":617,"summary":618,"localeSlug":583,"alternates":619},[394,397,400,403,406],{"answer":395,"question":396},"The biggest difference is roasted curry powder. Sri Lankan meat curries use coriander, cumin, fennel, cinnamon, cloves and cardamom dry-roasted to a deep brown before grinding, which gives a dark, toasted, almost smoky gravy. Sri Lankan cooking also leans on ingredients that are rare in India: pandan leaf, lemongrass, goraka and generous amounts of fresh coconut milk.","What makes Sri Lankan curry different from Indian curry?",{"answer":398,"question":399},"You can, but the result will be a different dish. Standard yellow curry powder is unroasted and turmeric-forward, so the curry comes out pale and mild rather than dark and toasty. If you cannot roast your own, look for a blend explicitly labelled Sri Lankan roasted curry powder at a South Asian grocer or online.","Can I use plain curry powder from the supermarket?",{"answer":401,"question":402},"Coconut milk splits when it is boiled hard, especially after the thick portion goes in. Keep the pot at a lazy simmer once the thick coconut milk is added, stir it in off the direct heat if your burner runs hot, and never cover and forget it at a rolling boil. A split gravy still tastes fine but looks grainy.","Why did my coconut milk curdle?",{"answer":404,"question":405},"As written it is moderately hot — warm and rounded rather than searing. Sri Lankan home versions are usually hotter, since chile powder is measured by tablespoon rather than teaspoon in many kitchens. Adjust the chile powder up or down freely; the roasted spice, coconut and aromatics carry the flavour regardless of heat level.","Is this curry very spicy?",{"answer":407,"question":408},"Yes, but shorten the simmer to about 15 minutes and expect a thinner gravy, since bones and skin are what give this curry its body. If you use boneless thighs, compensate by reducing the thin coconut milk a little longer before the chicken goes in.","Can I make it with boneless chicken?",[410,411,412,413,414,415],"Roast the whole spices before grinding, not after — pre-ground powder scorches in seconds and turns acrid rather than toasty.","Pull the roasting pan off the heat while the seeds are still one shade lighter than you want; residual pan heat keeps darkening them.","Use bone-in thighs and drumsticks. Breast meat goes stringy in the 30 minutes this gravy needs to come together.","Add the thick coconut milk only at the end and keep it below a boil — a rolling boil makes it curdle into grainy specks.","If the gravy tastes flat rather than dull, it usually wants salt and a squeeze of lime, not more chile.","Bruise the lemongrass and pandan with the back of a knife before they go in so they actually release their perfume.","🍗","Kukul mas curry is the weekday chicken curry of Sri Lankan home kitchens, and the thing that makes it taste unmistakably Sri Lankan happens before the chicken is even touched: the spices are dry-roasted in a pan until they turn the colour of strong coffee and smell of toast, cocoa and warm bark. That roasting flips the whole flavour profile. Where an Indian curry powder tastes bright and floral, roasted Sri Lankan curry powder tastes toasted, smoky and slightly bitter in the good way, and the coconut milk poured in at the end rounds it into something dark, glossy and savoury rather than sweet. Bone-in thighs and drumsticks give the gravy body; pandan leaf and lemongrass thread a green, tea-like perfume through it. It is a one-pot curry, it needs no marinating time, and it tastes better the next day.","Sri Lankan cooks divide their spice blends into two camps and the division explains most of the island's food. Unroasted curry powder — thuna paha in its simplest form, coriander, cumin and fennel — goes into vegetable and fish curries where you want the flavour to stay pale and fresh. Roasted curry powder, the same seeds taken to a deep brown in a dry pan along with cinnamon, cloves, cardamom and dried curry leaves, goes into meat. Kukul mas curry belongs firmly to the second camp, and the darkness of the finished gravy is a direct readout of how brave the cook was at the roasting pan. Sri Lankan households commonly roast a batch of powder at a time, and the smell of it filling a kitchen is one of those domestic signals that something substantial is being cooked.\n\nThe aromatics are the other half of the island's signature. Pandan leaf — rampe — and lemongrass go into the pot in long bruised pieces, along with fresh curry leaves stripped off the stem, and all three are fished out or eaten around at the table rather than chewed. This trio is close to unique to Sri Lanka in South Asian cooking: cross the strait to Tamil Nadu and the curry leaves stay but the pandan and the roasted powder largely disappear. Add the Maldive fish that many households stir in for depth, the goraka used further south, and the habit of finishing with thick coconut milk pressed from freshly scraped coconut, and you have a curry that is related to Indian cooking without being a version of it.\n\nAt a Sri Lankan table this curry is rarely the whole meal. It arrives as one bowl among several — rice in the middle, a dhal, a green mallum, a fried something, and pol sambol on the side — and people build each mouthful themselves, taking a little of everything with the fingers of the right hand. Making it at home for four people with rice and one sambol on the side is a perfectly honest version of that, and the leftovers reheat into a better curry than they were on day one, once the roasted spice has had a night to settle into the meat.","Refrigerate for up to 3 days in a covered container; the roasted spice deepens overnight and day two is genuinely better than day one. Reheat gently over low heat with a splash of water, stopping before it boils so the coconut milk stays smooth. It freezes for 2 months, though the gravy may look separated on thawing — a slow reheat and a good stir brings it back together. Do not leave it at room temperature for hours: unlike the sour southern curries, this one has no acid preservation working for it.",[421,422,423,424],"Roasts the spices from scratch in five minutes, which is the single step that separates Sri Lankan curry from generic curry-powder chicken.","Bone-in chicken and a two-stage coconut milk addition give a gravy with real body instead of a thin, split sauce.","Tells you exactly what colour and smell to chase at the roasting pan, so the darkness is deliberate rather than accidental.","Honest substitutions for pandan, Maldive fish and goraka, with what each one actually contributes if you do find it.",[426,427,428],"Heavy-based pot or clay chatti with a lid","Small dry frying pan for roasting spices","Spice grinder or mortar and pestle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,12,3,900,42,520,[437,438],"Steamed white rice, pol sambol, a green mallum and papadum — the standard Sri Lankan rice-and-curry spread.","Godhamba roti or plain flatbread, for tearing and dragging through the gravy.",[440,443,446],{"name":441,"description":442},"Kukul mas maalu (dry-style)","Cook the curry uncovered for the last 10 minutes so the gravy reduces and clings to the chicken. This is the version packed into lunch parcels, where a loose gravy would soak the rice to mush.",{"name":444,"description":445},"Jaffna-style with a sharper edge","Swap some of the roasted powder for Jaffna curry powder, which is heavier on chile and fenugreek, and finish with tamarind instead of lime for a more assertive northern Tamil profile.",{"name":447,"description":448},"Potato in the pot","Add chunked potato with the thin coconut milk. It is a common household stretch that soaks up the roasted spice and makes the curry feed six instead of four.",[450,456,460,464,468,472,475,478,482,487,490,493,496,499,502,507,510,513,515,518,521,524,529,533,536],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},2,"coriander-seed","coriander seed","tbsp","For the roasted curry powder",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},1,"cumin","cumin seed",{"qty":451,"ref":461,"name":462,"unit":463,"group":455},"fennel-seed","fennel seed","tsp",{"qty":465,"ref":466,"name":467,"unit":463,"group":455},0.5,"fenugreek","fenugreek seed",{"qty":457,"ref":469,"name":470,"unit":471,"group":455},"cinnamon","Ceylon cinnamon quill, 5 cm, broken up","piece",{"qty":473,"ref":474,"name":474,"unit":471,"group":455},4,"cloves",{"qty":432,"ref":476,"name":477,"unit":471,"group":455},"cardamom","green cardamom pods, cracked",{"qty":479,"ref":480,"name":481,"unit":471,"group":455},10,"curry-leaves","curry leaves, for roasting with the spices",{"qty":457,"ref":483,"name":484,"unit":485,"group":486},"chicken","bone-in chicken thighs and drumsticks, skin removed","kg","For the curry",{"qty":457,"ref":488,"name":489,"unit":463,"group":486},"turmeric","ground turmeric",{"qty":451,"ref":491,"name":492,"unit":463,"group":486},"chili-flakes","Kashmiri-style chile powder, or to taste",{"qty":494,"name":495,"unit":463,"group":486},1.5,"fine salt",{"qty":451,"ref":497,"name":498,"unit":454,"group":486},"coconut","coconut oil",{"qty":457,"ref":500,"name":501,"unit":471,"group":486},"onion","large red onion, thinly sliced",{"qty":503,"ref":504,"name":505,"unit":506,"group":486},5,"garlic","garlic, crushed","clove",{"qty":451,"ref":508,"name":509,"unit":463,"group":486},"ginger","ginger, finely grated",{"qty":457,"ref":511,"name":512,"unit":471,"group":486},"lemongrass","lemongrass stalk, bruised and cut in two",{"qty":457,"name":514,"unit":471,"group":486,"optional":8},"pandan leaf (rampe), 10 cm, knotted",{"qty":516,"ref":480,"name":517,"unit":471,"group":486},15,"fresh curry leaves",{"qty":457,"ref":519,"name":520,"unit":471,"group":486},"tomato","ripe tomato, chopped",{"qty":457,"name":522,"note":523,"unit":454,"group":486,"optional":8},"Maldive fish flakes","or 1 tsp fish sauce",{"qty":525,"ref":526,"name":527,"unit":528,"group":486},250,"coconut-milk","thin coconut milk (or full-fat coconut milk let down with an equal volume of water)","ml",{"qty":530,"ref":526,"name":531,"unit":528,"group":532},200,"thick full-fat coconut milk","To finish",{"qty":465,"ref":534,"name":535,"unit":471,"group":532},"lime","lime, juiced",{"qty":537,"ref":538,"name":539,"unit":540,"group":532},null,"black-pepper","freshly ground black pepper","to taste",[542,547,550,554,559,563,567],{"tip":543,"text":544,"title":545,"timerSeconds":546},"The moment you catch a faint burnt-coffee edge, you have gone one shade too far. Pull it early — the pan keeps working.","Put the coriander, cumin, fennel, fenugreek, cinnamon, cloves, cardamom and the 10 curry leaves in a dry frying pan over medium-low heat. Stir constantly for 5–7 minutes until the coriander turns the colour of milk chocolate and the kitchen smells of toast and cocoa rather than raw seed. Tip immediately onto a cold plate.","Roast the spices",400,{"text":548,"title":549},"Grind the cooled spices to a coarse powder in a spice grinder or mortar. Toss {qty:chicken} of chicken pieces in a bowl with the turmeric, chile powder, salt and two-thirds of the roasted powder until every piece is coated dull brown. Leave it while you prepare the aromatics.","Grind and season the chicken",{"text":551,"title":552,"timerSeconds":553},"Heat the coconut oil in a heavy pot over medium heat. Add the onion, garlic, ginger, lemongrass, pandan and the fresh curry leaves. Fry for 6–8 minutes, until the curry leaves stop crackling, the onion is soft and translucent at the edges, and the mixture smells sweet rather than raw.","Soften the aromatics",420,{"tip":555,"text":556,"title":557,"timerSeconds":558},"That brown film is flavour, not burning. The thin coconut milk in the next step will lift it straight off the base.","Turn the heat to medium-high and add the coated chicken in one layer. Turn the pieces for 5 minutes until the spice paste darkens and grips the meat and the bottom of the pot starts to build a brown film. Stir in the tomato and Maldive fish and let the tomato collapse.","Sear the spiced chicken",300,{"text":560,"title":561,"timerSeconds":562},"Pour in the thin coconut milk, scrape the base clean with a wooden spoon, and bring to a gentle simmer. Cover and cook for 25 minutes, turning the chicken once, until the meat pulls easily from the bone and the gravy has darkened to a deep russet brown.","Simmer in thin coconut milk",1500,{"tip":564,"text":565,"title":566,"timerSeconds":558},"If it boils hard here the coconut milk will split into grainy flecks. Drop the heat the moment you see it move.","Uncover, stir in the thick coconut milk and the last of the roasted curry powder, and let it barely tremble for 5 minutes — small bubbles at the rim only, never a boil. The gravy should thicken enough to coat the back of a spoon and turn glossy.","Finish with thick coconut milk",{"text":568,"title":569},"Take the pot off the heat, squeeze in the lime juice and grind over black pepper. Taste and correct with salt — it should read savoury, toasty and rounded, with the heat arriving a beat after the spice. Rest 10 minutes before serving so the gravy settles and thickens slightly.","Season and rest","KOO-kool mas KUH-ree",[572,576,580],{"note":573,"swap":574,"original":575},"Frozen pandan is sold at most Southeast Asian and Sri Lankan grocers and freezes indefinitely. Without it the curry is still very good, just less floral around the edges.","Omit, or add 2 kaffir lime leaves for a different but complementary perfume","Pandan leaf (rampe)",{"note":577,"swap":578,"original":579},"A genuine time-saver and widely available. Avoid generic yellow \"madras\" curry powder, which is unroasted and will make an entirely different, paler curry.","Shop-bought Sri Lankan roasted curry powder (labelled \"roasted\" or \"thuna paha roasted\")","Home-roasted curry powder",{"note":581,"swap":582,"original":522},"Maldive fish is cured, smoked, rock-hard tuna and adds a savoury depth rather than a fishy taste. Plenty of home cooks leave it out of chicken curry entirely.","1 tsp fish sauce, or omit for a vegetarian-friendly gravy base","sri-lankan-chicken-curry","Kukul Mas Curry (Sri Lankan Roasted-Spice Chicken Curry)","Kukul Mas Curry","කුකුල් මස් කරි","sri-lanka","Island-wide",20,45,"easy",[593],"main",[595,596],"gluten-free","dairy-free",[483,526,480,469],[599,602,604,606],{"alt":600,"src":601},"Dark brown Sri Lankan chicken curry in a clay pot with curry leaves, pandan and a swirl of coconut milk","\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-1x1.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-4x3.jpg",[609,610,611,612,613,614,615],"kukul mas curry","sri lankan chicken curry","roasted curry powder","coconut milk curry","pandan","rice and curry","sri lanka","2026-08-21","dishroute-kitchen","The chicken curry Sri Lankans cook on a Tuesday: bone-in thighs simmered in dark roasted curry powder, pandan, lemongrass and coconut milk until the gravy runs deep brown.",{"en":620},"\u002Frecipe\u002Fsri-lankan-chicken-curry",{"items":622,"total":479,"page":457,"limit":889,"hasMore":890},[623,655,683,713,723,751,779,805,832,860],{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":587,"region":628,"baseServings":473,"prepMinutes":629,"cookMinutes":630,"restMinutes":589,"difficulty":631,"course":632,"diet":633,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":616,"updatedAt":616,"authorSlug":617},"ambul-thiyal","Ambul Thiyal (Sri Lankan Sour Fish Curry)","Ambul Thiyal","ඇඹුල් තියල්","Southern Province",25,30,"medium",[593],[634,595,596],"pescatarian",[636,538,480,504],"tuna",[638,641,643,645],{"alt":639,"src":640},"Dark glossy cubes of Sri Lankan sour tuna curry in a shallow clay pot with curry leaves and cinnamon","\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-4x3.jpg",[648,649,650,651,652,653,654],"ambul thiyal","sri lankan sour fish curry","goraka","dry tuna curry","black pepper fish","southern sri lanka","fish preservation",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":587,"region":660,"baseServings":473,"prepMinutes":629,"cookMinutes":661,"restMinutes":630,"difficulty":631,"course":662,"diet":663,"mainIngredients":664,"images":667,"keywords":677,"publishedAt":616,"updatedAt":616,"authorSlug":617},"sri-lankan-black-pork-curry","Kalu Uru Mas (Sri Lankan Black Pork Curry)","Kalu Uru Mas","කළු ඌරු මස්","Western and southern coast",95,[593],[595,596],[665,538,480,666],"pork-shoulder","vinegar",[668,671,673,675],{"alt":669,"src":670},"Near-black Sri Lankan pork curry in a clay pot, glossy cubes coated in dark gravy with curry leaves on top","\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-1x1.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-4x3.jpg",[678,679,650,680,681,682,615],"kalu uru mas","sri lankan black pork curry","black curry powder","vinegar braised pork","burgher cooking",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":587,"region":688,"baseServings":473,"prepMinutes":629,"cookMinutes":589,"difficulty":631,"course":689,"diet":691,"mainIngredients":692,"images":696,"keywords":706,"publishedAt":616,"updatedAt":616,"authorSlug":617},"kottu-roti","Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)","Kottu Roti","කොත්තු රොටී","Colombo and the West Coast",[690],"street-food",[],[483,693,694,695,480],"eggs","cabbage","leek",[697,700,702,704],{"alt":698,"src":699},"Chopped kottu roti piled on a plate, ribbons of flatbread mixed with egg, leek, carrot and shredded chicken curry","\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-4x3.jpg",[707,708,709,710,711,712],"kottu roti","sri lankan street food","chopped roti","godhamba roti","curry stir-fry","late night food",{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":587,"region":588,"baseServings":473,"prepMinutes":589,"cookMinutes":590,"difficulty":591,"course":714,"diet":715,"mainIngredients":716,"images":717,"keywords":722,"publishedAt":616,"updatedAt":616,"authorSlug":617},[593],[595,596],[483,526,480,469],[718,719,720,721],{"alt":600,"src":601},{"alt":600,"src":603},{"alt":600,"src":605},{"alt":600,"src":607},[609,610,611,612,613,614,615],{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":587,"region":728,"baseServings":473,"prepMinutes":729,"cookMinutes":661,"difficulty":730,"course":731,"diet":732,"mainIngredients":733,"images":735,"keywords":745,"publishedAt":616,"updatedAt":616,"authorSlug":617},"lamprais","Lamprais (Dutch Burgher Banana Leaf Rice Parcel)","Lamprais","ලම්ප්‍රයිස්","Colombo and the Burgher west coast",60,"hard",[593],[],[734,665,483,526],"basmati-rice",[736,739,741,743],{"alt":737,"src":738},"An opened banana leaf parcel of Sri Lankan lamprais with ghee rice, dark meat curry, a fried frikkadel and seeni sambol","\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-1x1.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-4x3.jpg",[724,746,747,748,749,750,615],"sri lankan burgher food","banana leaf rice parcel","seeni sambol","frikkadel","ghee rice",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":587,"region":588,"baseServings":473,"prepMinutes":479,"cookMinutes":629,"difficulty":591,"course":756,"diet":757,"mainIngredients":761,"images":763,"keywords":773,"publishedAt":616,"updatedAt":616,"authorSlug":617},"sri-lankan-dhal-curry","Parippu (Sri Lankan Red Lentil Coconut Curry)","Parippu","පරිප්පු",[593],[758,759,595,596,760],"vegetarian","vegan","nut-free",[762,526,480,488],"lentils",[764,767,769,771],{"alt":765,"src":766},"Bowl of creamy golden Sri Lankan red lentil curry topped with fried curry leaves, browned shallots and dried red chiles","\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-1x1.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-4x3.jpg",[774,775,776,612,777,778],"parippu","sri lankan dhal","red lentil curry","tempering","vegan 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