Easy Chicken Curry

View this Recipe in Dhivehi

This is not the most traditional of chicken curries, but it’s certainly an easy one, and if our recipe didn’t require it to be simmered for a while, we would have called it quick too, but then again when you let something simmer you don’t have much else to do except wait for it to cook. Also, it’s quite yummy and superb with roshi.

Serves: 6

Ingredients:

• 1.2 kg curry cut chicken (skin removed)
• 2 onions
• 20 curry leaves
• 6 inch piece of cinnamon
• 6 inch piece of raanbaa
• ½ githeyo mirus (or to taste)
• 2 garlic cloves
• 2 tbsp. oil
• 1 small can of tomato paste
• 3 tsp. lonumirus havaadhu
• 1 tsp. salt (or to taste)
• 2 tsp. sugar (or to taste)
• 1 cup water

Instructions:

1. Slice the onions thinly, and mince the garlic.
2. Heat oil in a large pot and once it’s heated add the onions, curry leaves, raanbaa, cinnamon and the githeyo mirus and cook until the onions soften and begin to turn golden.
3. Add the garlic, mix it up and cook for another 30 seconds.
4. Add the lonumirus havaadhu, mix well and let it cook for another 30 seconds or so, just until you can smell the spices a bit.
5. Then, add the tomato paste and mix well. Let the tomato paste cook for a little bit too, like for another half a minute and then add the water and mix well.
6. Finally, add the chicken, the salt and the sugar, mix to combine everything, put a lid on the pot, keep the heat on low and let it cook for about 30 minutes or until the chicken is done. Before you switch off the stove, remember to have a taste so that you can make some final changes to salt, sugar or chilli.

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