Maldivian Chicken Curry

Cook Time 30 minutes

Servings 4


400g chicken thigh, deboned and skin removed

2 tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic, chopped

2cm piece of ginger, minced

4 curry leaves

1 piece of pandan leaf

½ tsp turmeric

½ tsp chilli powder

1 tsp cumin powder

1 cinnamon stick

2 cardamom pods

½ tsp fennel seeds

2 tomatoes, chopped

1 x 270ml can coconut cream

¾ cup of water


Add oil to a heavy based pan and add the cinnamon stick, cardamom and fennel and cook until fragrant.

Now add the onion, garlic, ginger and curry leaves. Cook until soft and then add the remaining spices before adding the tomatoes and cooking until thick.

Add the chicken, coconut cream and water and cook with the lid on for 20 minutes.


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