Maldivian chicken curry
Serves: 6
Prep time: 20 minsTotal time: 
Recipe by Tobias Balthasar Fetz / Photograph by Ria Osborne
Maldivian chicken curry
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
367Kcal
Fat
21gr
Saturates
12gr
Carbs
6gr
Sugars
2gr
Fibre
2gr
Protein
39gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3 tbsp vegetable oil
- 1 large onion, sliced
- 10 cardamom pods, split
- 6-8 cloves
- 4 garlic cloves, finely chopped
- 15g ginger, peeled and finely chopped
- 1 large green chilli, sliced
- 10 fresh or dried curry leaves
- 2 tsp mild chilli powder
- 2 tbsp mild curry powder
- 2 tsp turmeric
- 2 tsp ground cumin
- 2 cinnamon sticks
- 3 tbsp tomato purée
- 2 x 600g packs (12 joints) mixed chicken thighs and drumsticks, skin removed
- 1 x 400ml tin coconut milk
- a handful coconut flakes, toasted, to serve
Step by step
- Heat the oil in a large pan, add the onion and cook gently for 10 minutes. Put the cardamom and cloves on a small square of muslin and tie with string to make a pouch.
- Add the garlic, ginger, chilli and curry leaves to the onions, and cook for a few minutes, stirring.
- Add the chilli powder, curry powder, turmeric, cumin and cinnamon sticks; stir for 2-3 minutes until the mixture becomes fragrant.
- Add the tomato purée and 1 teaspoon of salt, cook for a few minutes, then stir in 500ml water and the spice pouch. Bring to a simmer.
- Add the chicken, bring back to simmering point, cover and leave to simmer gently for 40-45 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Add the coconut milk; bring back to a simmer. Season, sprinkle with coconut flakes and serve with rice.
