Kukulhu Riha (Chicken curry)
Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr
1 (1200g) whole chicken – skinned, cut into 8 pieces
4 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Scotch Bonnet (githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
1 tsp chili powder
2 tbsp chicken curry powder/paste
1 cup coconut cream/milk (thick)
1 cup coconut cream/milk (thin)
1 cup water
Salt to taste
Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
Add the chili powder, while stirring, then add the curry powder/paste and ½ cup water and cook on low heat, stirring frequently.
When this curry paste starts bubbling, add the chicken pieces and toss until all chicken pieces are well coated.
Add salt, pepper cardamoms, thin coconut cream/milk and the remaining water and cook on low heat, stirring occasionally.
When the chicken is cooked, add the thick coconut cream/milk and simmer for about a minute.
Serving Size 5 Servings