Experience the vibrant flavors of the Maldives at home with Kukulhu Riha, a beloved traditional chicken curry enriched with coconut milk and aromatic spices. This rustic dish, often enjoyed with Huni Roshi coconut flatbread, transports you to pristine island shores—perfect for home cooks seeking authentic global cuisine.
Kukulhu Riha (Maldivian Chicken Curry) Recipe
Ingredients:
- 220 g chicken thigh
- 15 g cardamom
- 10 g black pepper
- 3 g cumin powder
- 10 g cinnamon
- 80 g sliced red onion
- 30 g ginger paste
- 30 g garlic paste
- 1 pandan leaf
- 25 g curry leaves
- 10 g turmeric powder
- Salt to taste
- 30 g dried red peppers
- 50 g masala powder
- 480 ml coconut milk
- 15 g curry powder
- 15 g tomato paste
- Juice of three limes
Preparation:
- Cut the chicken into pieces and marinate with lime juice and salt.
- Heat oil in a frying pan and add the cinnamon, pandan leaf, curry leaves, and dried red peppers. Add the sliced onions and cook until translucent.
- Add the ginger, garlic, and tomato paste, plus the remaining spices, and cook until aromatic.
- Add the chicken and, after a few minutes of cooking, stir in the coconut milk.
- Simmer the curry for 10-15 minutes over medium heat.
Recipe for Huni Roshi (Maldivian Coconut Flatbread)
Ingredients:
- 520 g flour, plus more for rolling
- 300 g grated coconut (not pressed)
- 420 ml water
- 1 tsp salt
Method:
- Mix flour, salt, and grated coconut in a large bowl.
- Add water gradually, mixing well; you may not need all the water or might need a bit more to incorporate all the flour.
- Knead into a smooth, non-sticky dough.
- Divide into four equal portions and shape each into a smooth ball.
- Flour a rolling surface and roll each ball into thin disks.
- Fry in a pan over medium heat until golden spots appear on both sides.
