Tender chicken pieces simmered in a spiced coconut curry with potatoes, tomatoes, and a fragrant blend of cumin, coriander, and fenugreek.
Ingredients
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800g chicken pieces, bone-in
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400ml coconut milk
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2 potatoes, cubed
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2 onions, sliced
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4 cloves garlic, minced
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1 inch ginger, grated
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2 tomatoes, diced
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10 curry leaves
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1 pandan leaf
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2 tsp cumin powder
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1 tsp coriander powder
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1 tsp fenugreek powder
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1 tsp turmeric
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2 dried chilies
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2 tbsp coconut oil
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Salt to taste
Instructions
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1
Marinate chicken with turmeric, salt, and half the cumin powder for twenty minutes.
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2
Heat coconut oil and fry onions until deeply golden. Add garlic, ginger, curry leaves, and pandan leaf.
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3
Add remaining spices and dried chilies. Cook two minutes until fragrant and the oil separates from the spice paste.
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4
Add chicken pieces and sear on all sides for five minutes. Add tomatoes and cook until softened.
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5
Pour in coconut milk, add cubed potatoes, and bring to a simmer. Cover and cook thirty minutes.
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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.