Kukulhu RihaChicken Coconut Curry

Name: Kukulhu Riha (Chicken Coconut Curry)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Maldives
Ingredients: 30 ml Coconut Oil; 150 g Onion (finely chopped); 20 g Garlic (crushed); 15 g Fresh Ginger (crushed); 12 g Curry Powder; 6 g Turmeric Powder; 200 g Tomato (finely chopped); 15 g Green Chili (left whole); 10 g Curry Leaf (left whole); 800 g Chicken Thigh (cut into pieces); 250 ml Water; 500 ml Coconut Milk; 12 g Salt; 20 ml Lime Juice

A rich but balanced chicken curry with coconut milk, warming spices, and fresh curry leaf. The sauce is silky and aromatic, making it a comforting main dish for rice or flatbread.

Prep

25m

Cook

40m

Serves

Estimated

Nutrition

Per serving

826kcal

Calories

57g

Protein

60g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Curry

30ml
Coconut Oil
150g
Onion (finely chopped)
20g
Garlic (crushed)
15g
Fresh Ginger (crushed)
12g
Curry Powder
6g
Turmeric Powder
200g
Tomato (finely chopped)
15g
Green Chili (left whole)
10g
Curry Leaf (left whole)
800g
Chicken Thigh (cut into pieces)
250ml
Water
500ml
Coconut Milk
12g
Salt
20ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the coconut oil in a heavy pot over medium heat. Brown the chicken thigh in batches.
02
Return the chicken thigh to the pot, add the onion, and cook until soft.
03
Stir in the garlic, fresh ginger, curry powder, turmeric powder, tomato, green chili, and curry leaf until fragrant and the tomato softens.
04
Pour in the coconut milk and water.
05
Add the salt and bring to a gentle simmer.
06
Cover partially and cook for 25 to 35 minutes, until the chicken reaches 74°C (165°F).
07
Stir in the lime juice and simmer uncovered if needed to thicken the sauce.
08
Serve hot.

Ratings & Reviews

No reviews yet.