Thursday, July 28, 2011

Maldivian Hot Chicken Curry


 Ingredients: 
800grms Chicken Legs or Boneless Chicken 
Curry Paste:
21/2 tsp Coriander
2 tsp Cumin
11/2 tsp Fennel Seeds
Pinch Fenugreek Seeds (Optional)
3 Cardamom Seeds
1/2inch Cinnamon
½ tsp Turmeric
½ tsp Black Pepper
1 inch Ginger
4 Garlic Bulbs
½ of a Medium Onion
4 Curry Leafs
6 Dried Chilies
4 tsp Grated Coconut.
½ tsp Salt 
For the Curry:
1 big Onion cut to length wise (For Maldivian curries onions are cut lengthwise)
10 Curry Leafs
2 inch 4 Ramp Leaf
1 Maldivian Red Chilly
1 to 2 cups thick Coconut Milk
4 tsp Vegetable Oil
Salt 

Method: 
Clean the Chicken legs remove skin make small incisions on the fleshy areas, Put all the whole curry paste spices other than salt into a pan & roast.

Put in a food processor, process well add water to make a thick paste. Merinate the chicken with this curry paste & salt leave in fridge for half an hour.

Mean while put the vegetable oil, curry leaves, ramp leaf & sauté until onions caramelize



add the marinated chicken, Maldivian chilly, coconut milk & salt per your taste cook until chicken is tender. Serve with Roshi or Plain rice..........................enjoy

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