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Recipe: Maldivian Chicken Curry

In case you’re stuck in a recipe rut, here’s a fail-safe favourite to add to your repertoire this month. Try making this flavour-packed curry, perfect for a weeknight dinner. Happy cooking and eating!

Makes 8 to 10 portions

This curry recipe is courtesy of Chef Mujey of Angsana Velavaru in the Maldives. The dish was taught to KATIE ROBERTS by the resort’s Chef Pandi in a fun cooking class on a rainy afternoon, and Katie then prepared it back in her kitchen in Singapore.

curry recipe
This curry works great as a weekday meal!

Ingredients

  • 1.5kg chicken, cut into cubes
  • 3 sliced onions
  • 2 pieces of ginger, finely chopped
  • 2 cloves garlic, chopped
  • 4 green chillies, sliced
  • 10 curry leaves
  • 4 tablespoons of tomato paste
  • 4 tablespoons of curry powder
  • 5 grams of cumin powder
  • 10 cardamom pods, bruised
  • 5 cloves
  • 3 cinnamon sticks
  • 1 tablespoon of turmeric powder
  • 50ml vegetable oil
  • 500ml coconut milk
  • 500ml water
  • 5 grams of salt

Method:

  1. Trim and cut chicken into small cubes, then cover and put aside.
  2. With a clean knife and chopping board, slice onions into thin wedges.
  3. Heat a large saucepan or frying pan and melt butter till golden and frothy.
  4. When onions are soft, add chopped garlic, ginger and curry leaves.
  5. Next add the chillies, curry, turmeric, cumin, cloves and cardamom, and sauté over a medium heat till the mixture becomes fragrant. Tip! The spices are fried first to release their flavour, which enhances the overall dish.
  6. Add tomato paste and stir, let it cook for a little while, then add half the coconut milk to form a paste.
  7. Add cubed chicken and stir well to coat the pieces with the spice paste.
  8. Add remaining coconut milk, water and salt, and then bring to a boil.
  9. Cover pan and simmer slowly on a low heat for 20 to 30 minutes.
  10. Serve on rice, with a salad and Indian bread if desired.

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This article first appeared in the February 2017 edition of Expat Living Singapore. Subscribe now!

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