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Maldivian Kukulhu Riha
A fragrant and flavorful Maldivian chicken curry, rich with coconut milk, aromatic spices, and a hint of chili. This dish is a staple in Maldivian households, often served with rice or roshi.
ð§ ææ
- 500 g Chicken(cut into bite-sized pieces)
- 400 ml Coconut milk(full fat)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2-3 Green chilies(slit or chopped, adjust to taste)
- 10-15 Curry leaves
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Chili powder(adjust to taste)
- to taste Salt
- 2 tbsp Vegetable oil
- 1 tbsp Lime juice
ðšâð³ äœãæ¹
- 1
Heat oil in a pot or deep pan over medium heat. Add chopped onions and sauté until softened and lightly golden, about 5-7 minutes.
- 2
Add minced garlic, grated ginger, green chilies, and curry leaves. Sauté for another 1-2 minutes until fragrant.
- 3
Stir in the turmeric powder, coriander powder, cumin powder, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 4
Add the chicken pieces to the pot and brown them on all sides, about 5 minutes.
- 5
Pour in the coconut milk and add salt to taste. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes, or until the chicken is tender and cooked through. Stir occasionally.
- 6
Stir in the lime juice just before serving. Adjust seasoning if necessary.
ð¡ ããã®ã³ã
- âFor a richer curry, use thick coconut milk.
- âAdjust the amount of green chilies and chili powder to your preferred spice level.
- âEnsure the chicken is fully cooked before serving.
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- Add diced tomatoes along with the onions for a tangier flavor.
- Include a few slices of pandan leaf while simmering for an extra aroma.
- For a thicker curry, simmer uncovered for the last 10 minutes of cooking.