March 12th, 2022: Maldivian Chicken Curry (Maldives)

“The country randomizer selected Maldives. Maldivian Chicken Curry is on the menu…I had to first figure out exactly where the Maldives are….then I realized, “oh, it’s close to Sri Lanka!”

So this should be interesting.

The recipe is pretty straight forward, and the curry quite mild. You start off with an onion chopped or sliced and sauté it in a little vegetable oil gently for about 10-minutes, add a pile of finely chopped garlic and ginger and two hot green peppers (we used Soriano and jalapeño). When that has cooked down you add the spices. Mild chili powder, mild curry powder, turmeric, cumin, curry leaves (we used bay leaves), and cinnamon sticks. For a little more heat I added a little peri peri, cayenne pepper and some Sri Lanka curry powder (which is black pepper based). All that cooks down then you add a little tomato purée and water (I added chicken stock). When that’s simmering, in goes the skinless chicken thighs bone in, and it cooks covered for 45 minutes. Next you add a can of coconut milk, bring it to a boil and then serve it over rice dressed with some coconut.

What truly satisfying curry. Really savory and mild with just a little heat. Not sure how hot it was, we put some yogurt on the plate to cool it down.

Top marks for this one!”

Chef Chasan Recipe Notes

Maldivian Chicken Curry

• Prep Time: 20-minutes
• Total Time: 1-hour 25-minutes
• Serves: 6

Maldivian Chicken Curry Ingredients:

• 3 T. vegetable oil
• 1 large onion, sliced
• 10 cardamom pods, split
• 6-8 cloves
• 4 garlic cloves, finely chopped
• 15g ginger, peeled and finely chopped
• 2 large green chilli (1 serrano & 1 jalapeno), sliced
• 10 fresh or dried curry leaves or bay leaves
• 2 tsp. mild chilli powder
• 2 T. mild curry powder & some Sri Lanka Curry Powder
• 2 tsp. turmeric
• 2 tsp. ground cumin
• 2 cinnamon sticks
• 3 T. tomato purée
• 6 chicken thighs, skin removed
• 1 x 400-ml. tin coconut milk
• peri peri, to taste
• cayenne pepper, to taste
• a handful coconut flakes, toasted, to serve

Maldivian Chicken Curry Directions:

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 tsp. of salt, cook for a few minutes, then stir in 500-ml. 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.