Kukulhu Riha

Name: Kukulhu Riha
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Maldivian
Ingredients: 800g chicken pieces, bone-in; 400ml coconut milk; 2 potatoes, cubed; 2 onions, sliced; 4 cloves garlic, minced; 1 inch ginger, grated; 2 tomatoes, diced; 10 curry leaves; 1 pandan leaf; 2 tsp cumin powder; 1 tsp coriander powder; 1 tsp fenugreek powder; 1 tsp turmeric; 2 dried chilies; 2 tbsp coconut oil; Salt to taste

ކުކުޅު ރިހަ (koo-KOO-lhoo REE-hah)

Maldivian Chicken Curry

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 436 kcal

Tender chicken pieces simmered in a spiced coconut curry with potatoes, tomatoes, and a fragrant blend of cumin, coriander, and fenugreek.

Nutrition & Info

Protein 35.0g

Carbs 20.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

heavy pot mortar and pestle wooden spoon

Presentation Guide

Vessel: deep serving bowl

Garnishes: curry leaves, fresh coriander

Accompaniments: steamed rice, roshi, salad

Ingredients

800g chicken pieces, bone-in
400ml coconut milk
2 potatoes, cubed
2 onions, sliced
4 cloves garlic, minced
1 inch ginger, grated
2 tomatoes, diced
10 curry leaves
1 pandan leaf
2 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder
1 tsp turmeric
2 dried chilies
2 tbsp coconut oil
Salt to taste

Instructions

1
Marinate chicken with turmeric, salt, and half the cumin powder for twenty minutes.
2
Heat coconut oil and fry onions until deeply golden. Add garlic, ginger, curry leaves, and pandan leaf.
3
Add remaining spices and dried chilies. Cook two minutes until fragrant and the oil separates from the spice paste.
4
Add chicken pieces and sear on all sides for five minutes. Add tomatoes and cook until softened.
5
Pour in coconut milk, add cubed potatoes, and bring to a simmer. Cover and cook thirty minutes.
6
Uncover and simmer ten more minutes until the curry thickens, chicken is tender, and potatoes are cooked through.

💡

Did You Know?

Chicken was historically a luxury in the fish-dependent Maldives, so Kukulhu Riha was reserved for honored guests and religious celebrations.

Chef's Notes

Equipment Tips

heavy pot
mortar and pestle
wooden spoon

Garnishing

curry leaves, fresh coriander

Accompaniments

steamed rice, roshi, salad

The Story Behind Kukulhu Riha

Kukulhu Riha represents a more recent addition to the Maldivian repertoire, as chicken was not widely available on the islands until improved transportation connected the atolls. The curry follows the same foundational technique as Mas Riha but adapted for poultry. It has become the centerpiece of Friday lunches, the most important communal meal of the week in this predominantly Muslim nation, when families gather after Friday prayers.

🕐 Traditionally enjoyed special occasions, friday lunch 📜 Origins: Modern Maldivian

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