Maldivian chicken curry
Serves 6 | prep 20 mins | total time
- 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
- 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.
- Add the garlic, ginger, chilli and curry leaves to the onions, and cook for a few minutes, stirring.
- Add the chilli powder, curry powder, turmeric, cumin and cinnamon sticks; stir for 2-3 minutes until the mixture becomes fragrant.
- 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.
- 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.
- Add the coconut milk; bring back to a simmer. Season, sprinkle with coconut flakes and serve with rice.