Maldivian Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 sprig curry leaves 1 sprig curry leaves
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Stir in minced garlic, grated ginger, and slit green chilies. Cook for another minute.
5. 5.
   Add chicken pieces to the pan and cook until they are lightly browned on all sides.
6. 6.
   Sprinkle coriander powder, turmeric powder, and salt over the chicken. Mix well to coat the chicken evenly with the spices.
7. 7.
   Pour in the coconut milk and add curry leaves. Stir to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes or until the chicken is cooked through and tender.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Maldivian Coconut Chicken Curry hot with steamed rice or roti.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a spicier curry, increase the number of green chilies or add a pinch of chili powder.
• Marinating the chicken in a mixture of yogurt, ginger, and garlic before cooking can add an extra layer of flavor.
• If you prefer a thicker curry, simmer the dish uncovered for a few extra minutes to allow the sauce to reduce.

Serving advice

Garnish the Maldivian Coconut Chicken Curry with freshly chopped coriander leaves for a burst of freshness. Serve it alongside steamed basmati rice or warm roti to soak up the delicious sauce.

Presentation advice

Serve the Maldivian Coconut Chicken Curry in a shallow bowl, allowing the vibrant colors of the curry to shine through. Place a sprig of fresh curry leaves on top for an added touch of elegance.