Aluvi Kukulhu Riha

Potato and chicken are a perfect food combo and comes together in this flavourful, vibrant curry. This recipe is super simple and don’t take much time to prepare as well.

For our recipe, we have used Loajehi Havaadhu – Meat Curry Powder, provided to us by one of our partners, KDM. This is a specially made spice blend suitable for Maldivian tastes used for meat like chicken, beef, and mutton. It has flavours of cumin, fennel, and coriander which is perfect for seasoning the meat.

Serving size: 2-3

Ingredients:

• 2 tbsp oil
• 1 medium-sized onion (thinly sliced)
• 2 cloves of garlic grated
• ½-inch piece of ginger grated
• 10 curry leaves
• 2 sliced green chillies (to halves)
• 3-inch piece of pandan leaf
• ¼ cup diced tomato
• 1 small can of tomato paste (70g)
• 1 tbsp Loajehi Havaadhu – Meat Curry Powder
• 2/3 tsp salt
• ½ tsp chilli powder
• ¼ tsp turmeric powder
• ½ cup cubed potatoes (2 cm pieces)
• 250g cut chicken (2-inch in length) (skinless, with bones)
• 1 cup thin coconut milk (½ cup coconut milk mixed with ½ cup water)
• ¼ cup coconut milk

Instructions:

1. First, heat up 2 tbsp oil in a large pot for 30 seconds on medium heat. Then add in 1 medium sized onion (thinly sliced), 2 cloves of garlic grated, ½ inch piece of ginger grated, 10 curry leaves, 2 sliced green chillies (to halves) and 3-inch piece of pandan leaf.
2. Sauté on medium heat for 5 to 6 minutes or until the onion is lightly golden. Then add in ¼ cup diced tomato and sauté for another 2 minutes.
3. Then add 1 small can of tomato paste (70g), 1 tbsp Loajehi Havaadhu – Meat Curry Powder, 2/3 tsp salt, ½ tsp chilli powder, and ¼ tsp turmeric powder. Sauté for 3 minutes on low heat.
4. Add ½ cup cubed potatoes (2 cm pieces) and 250g cut chicken (2-inch in length) (skinless, with bones) and mix well until well coated. Cover with a lid and cook on medium heat for 6 to 7 minutes, or until halfway cooked. Make sure to stir every couple of minutes to get an even cook.
5. Then add 1 cup thin coconut milk (1/2 cup coconut milk mixed with ½ cup water), mix well and cover with lid again. Cook for another 7 to 8 minutes on medium-low heat, until fully cooked through and the potatoes are softened. Stir every couple of minutes.
6. Lastly, add ¼ cup coconut milk and cook for 5 more minutes on low with lid and remove from heat.