History: The recipes I have taken are authentic and old Maldivian recipes- corrected and refined after many trials with my Maldivian cooks.
time: 20-30 minutes
1.2 Kg Chicken skinned, cut on the bone right through, alternatively can be cut into bite sized pieces also.
6 tablespoon Coriander powder
225 gram Onion, thinly sliced
50 gram Garlic cloves, thinly sliced
50 gram Ginger, grated
20 gram Red chili paste
12 each Curry leaves
1 each Cherry pepper ( quartered)
2 pieces Raan’baa leaf
30 gram Ghee
1 teaspoon Castor sugar
400 ml Coconut milk
100 gram Pinenuts
50 gm Raisins
50 ml Coconut oil
Salt to season
Heat the ghee. Add half the onions and fry till transparent. Add in the raisins and
pinenuts. Fry until onions are golden brown. Remove the fried ingredient from the pot. Add the oil into the pot. Heat. Add in the rest of the onions together with garlic, curry leaves, cherry pepper and Raan’baa leaf and fry until onions are browned.
Add in the grated ginger, curry powder, sugar and salt. Mix. Add in the chicken, coconut milk, cover and cook until chicken is well done.
Add in the fried onion, raisins and pine nuts into the pot and cook uncovered until the gravy has thickened. Adjust the seasoning.