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Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry)
Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry) is a traditional Maldivan (from the Maldives) recipe for a classic curry of chicken gizzards in a spiced tomato base finished with coconut cream. The full recipe is presented here and I hope you enjoy this classic Maldivan version of: Maldives Chicken Gizzard Curry (Kukulhu Kurandi Riha).
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMaldives Recipes
Being a fan of Chicken gizzards, this is a curry from the Maldives that I really had to bring home with me. Nicely spicy, this is a great curry that meaks the most of cheap chicken gizzards.
Ingredients:
2 large onions, sliced thinly
1 tsp grated garlic
1 tsp grated ginger
2 large tomatoes, de-seeded and cut into chunks
2 tbsp oil
20 curry leaves
3cm length of cinnamon
2 cardamom pods, crushed
1 clove
¼ scotch bonnet chilli (or to taste)
3 tbsp
Lonumiru curry powder
1 kg chicken gizzards, cleaned and halved
1l (4 cups) water
2 tsp salt (or to taste)
2 tsp tamarind paste (without seeds)
125ml (½ cup) boiling water (to make tamarind water)
60ml (¼ cup) thick coconut milk
Method:
Place a wok or large pan over medium heat. Once hot add the oil and use to fry the onions, curry leaves, cinnamon, cardamom, clove and scotch bonnet pepper. Stir fry until the onions soften and becomes translucent (about 5 minutes). Add the ginger and garlic and stir fry for another minute or until their aroma is no longer raw.
Add the tomatoes and mix well to combine. Put the lid on the pot and let it cook for around 5 minutes.
Now add the curry powder, mix, and then stir fry for a minute or until the spices are aromatic. Add the chicken gizzards and mix well to combine. Stir-fry the ingredients for another minute.
Pour in the water and add the salt. Mix thoroughly to combine then bring the ingredients to a boil. Reduce to a brisk simmer, cover and cook for 20 minutes.
Whilet the curry is simmering, prepare the tamarind water by combining the tamarind paste and boiling water together in a bowl. Set aside to soak until needed.
When the 20 minutes is up, add 5 tbsp of the tamarind water to the pot, mix to combine and with the lid half off, let it cook for 30 minutes more at a medium simmer. Make sure to give the curry a stir every now and then.
Now take off the lid and continue simmering for another 15 minutes or until the gizzards are tender and the curry has thickened to your liking.
Finally, add the coconut milk, stir to combine and let it cook for another minute. Taste and add more tamarind juice and sugar, as needed. Turn into a serving dish and bring to the table.
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