Kukulhu Riha (Maldives Chicken Curry)

Ingredients:

½ tsp cumin seeds
2 ½ tsp coriander seeds
8 dried red chillies (or to taste)
¼ tsp whole black peppercorns
3 cardamom pods, crushed
3cm length of cinnamon
¼ tsp turmeric powder
900g chicken, cut into serving-sized pieces
½ lime
1 tsp grated ginger
1 tsp grated garlic
1 tsp salt
1 large onion, finely sliced
1 tbsp ghee
5 curry leaves
15cm piece of raanbaa (pandan leaf)
375ml (1 ½ cups) water

Method:

Place a wok or heavy-based pan over medium heat then add the cumin, coriander, dried red chillies, black peppercorns, cardamom seeds and cinnamon. Dry toast the spices by stir-frying for 2 minutes until aromatic.

Turn out onto a plate and set aside until cool. After this time, transfer to a spice grinder and render to a fine powder. Finally add the turmeric powder and grind everything again until well blended and fine.

Remove the skin from the chicken then place the meat in a bowl, squeeze over the line and toss with half the garlic, half the ginger and 3 tsp of the ground spice mixture and half a teaspoon of salt. Mix well, cover and leave to marinate in the refrigerator for at least half an hour.

Heat the ghee in a pan or wok medium heat, and when sizzleng add the onions, curry leaves and raanbaa.

When the onions soften and start turning brown (about 6 minutes), add the remaining ginger and garlic, and let the mixture cook for another 30 seconds.

Now add in the chicken along with 180ml (¾ cup) of water. Put the lid on, and bring the mixture to a simmer then cook for about 25 minutes, until the chicken is done through.

Combine the remaining ground spice mixture with 180ml (¾ cup) water and pour it into the pot. Mix well and adjust the salt to taste (about 1/2 tsp). If you prefer your curry to be drier, simply add less water at this step.

Let the curry cook for another two minutes then turn into a bowl and serve with rice.