Miruhulee Kukulhu

As the name suggests, this chicken curry is loaded with chilli and is rather spicy. The curry also has a nice creamy texture because of the scraped coconut. We wouldn't call our version super hot, but do feel free to go overboard on the chilli or cut it down according to your preference.

Serves: 4

Ingredients:

• 900 grams curry cut chicken (we did remove the skins, but you can keep them on if you want to)
• 17 dried chillies
• 1 tbsp fennel powder
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• 8 cardamon pods
• 3 onions
• 4 inches raanbaa
• ½ inch piece of ginger
• 1 inch cinnamon stick
• 4 garlic cloves
• 4 curry leaves
• 1 cup grated coconut
• ½ cup thick coconut milk
• 1 cup thin coconut milk
• 1 tbsp. any type of cooking oil (we use olive oil)
• Salt to taste (we added around 2 tsp)

Preparing the curry paste:

1. Slice 1 onion, 2 garlic cloves and ginger, and remove stems from the dried chillies
2. Using your mixer, blend together the sliced onions, garlic and ginger, fennel powder, cumin powder, dried chillies, turmeric powder, 2 curry leaves, ½ an inch of your cinnamon stick, seeds from 6 cardamom pods and scraped coconut. 
3. Blend until you get a somewhat smooth texture

Preparing the curry:

4. Slice the remaining onions and garlic cloves thinly and snip off the ends of the remaining cardamom pods
5. In a pot heat ¼ cup thick coconut milk along with 1tbsp olive oil
6. Add in the sliced onions and garlic along with the remaining cardamom pods, curry leaves, cinnamon and raanbaa
7. Cook until the onions become soft and start to brown a little. You’ll need to stir them once in a while so that nothing gets burned. We kept the heat at the low-medium range.
8. Add in the chicken and salt, and give it a good mix
9. Cover the pot with its lid and cook until the chicken is cooked through, you can tell if it’s cooked by observing the colour, they shouldn’t be pink and should take on a whitish colour
10.  Once the chicken is cooked add in the curry paste and the thin coconut milk
11. Turn heat to low, keep the lid on, and let it gently simmer for 20 minutes. Before turning off the heat, mix in 4 tbsp of your thick coconut milk and adjust salt if necessary

Note: How about making it a really special occassion by serving the curry with some fen folhi and some muguriha?