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