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Maldivian chicken curry


Serves: 6
timePrep time: 20 mins
timeTotal time:
Maldivian chicken curry
Recipe by Tobias Balthasar Fetz / Photograph by Ria Osborne 

Maldivian chicken curry


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
367Kcal
Fat
21gr
Saturates
12gr
Carbs
6gr
Sugars
2gr
Fibre
2gr
Protein
39gr
Salt
0.5gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, sliced
  • 10 cardamom pods, split
  • 6-8 cloves
  • 4 garlic cloves, finely chopped
  • 15g ginger, peeled and finely chopped
  • 1 large green chilli, sliced
  • 10 fresh or dried curry leaves
  • 2 tsp mild chilli powder
  • 2 tbsp mild curry powder
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 cinnamon sticks
  • 3 tbsp tomato purée
  • 2 x 600g packs (12 joints) mixed chicken thighs and drumsticks, skin removed
  • 1 x 400ml tin coconut milk
  • a handful coconut flakes, toasted, to serve

Step by step

  1. Heat the oil in a large pan, add the onion and cook gently for 10 minutes. Put the cardamom and cloves on a small square of muslin and tie with string to make a pouch.
  2. Add the garlic, ginger, chilli and curry leaves to the onions, and cook for a few minutes, stirring.
  3. Add the chilli powder, curry powder, turmeric, cumin and cinnamon sticks; stir for 2-3 minutes until the mixture becomes fragrant.
  4. Add the tomato purée and 1 teaspoon of salt, cook for a few minutes, then stir in 500ml water and the spice pouch. Bring to a simmer.
  5. Add the chicken, bring back to simmering point, cover and leave to simmer gently for 40-45 minutes, stirring occasionally, until the chicken is cooked through and tender.
  6. Add the coconut milk; bring back to a simmer. Season, sprinkle with coconut flakes and serve with rice.

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