Chicken curry / Maldivian style chicken curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while preserving flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile with lower cost.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red bell peppers

Jalapeños provide heat, while bell peppers add sweetness.

To a blender add Maldivian curry mix and 1 cup water, gradually grind it to a smooth paste.

To a pot on low to medium heat add sliced onion, chopped garlic, curry leaves, pandan leaves, fresh green chili, ginger slice and salt to taste (1/2 tsp). Sauté till onions are tender and lightly browned.

Add diced tomatoes and cook for 1-2 minutes.

Add scotch bonnet chili according to your spice preference and curry cut chicken pieces. Cook for 6-8 minutes on medium heat.

Add tomato paste, ground Maldivian curry mix and salt to taste (1 tsp). Cook for 4-5 minutes on low to medium heat, stirring occasionally to avoid sticking at the bottom.

Add 2 cups water and once it starts bubbling, put the lid on and cook for 5-6 minutes on low to medium heat, stirring in between.

Add thick coconut milk and cook for 2-3 minutes on low to medium heat.

Serve and enjoy with rice of your choice, roti or Maldivian flat bread, naan, chapati, etc.

Cooking Techniques

Spice Level:

Allergens