This chicken ‘musamma’ curry is quite delish. Pair it with Maldivian flatbread ‘roshi’ and a warm black tea, that’s guaranteed satisfaction.
We think ‘musamma’ curries are really nice in general because they have that hint of sweetness against the spices and there’s that crunch and bite from the ‘kanamadhu’ (sea almonds) and raisins. If you don’t have ‘kanamadhu’, you can just use cashews. As you might be able to tell, that’s what we did on the day we shot the photo for this recipe.