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Maldivian Chicken Curry Recipe

Bring the Tropical Flavors of the Maldives Into Your Kitchen With This Spicy Chicken Curry

Can't make it to the Maldives? This Chicken Curry recipe might just be the next best thing.

Maldivian Chicken Curry

Niyama Private Island

Maldivian Chicken Curry Recipe


  1. 1kg (1200g) chicken thigh
  2. 4 tbsp cooking oil
  3. 1 cup onion, finely sliced
  4. ¼ cup curry leaves
  5. 1 tsp ginger, grated
  6. 4 cloves garlic, very finely chopped
  7. 1 Maldivian chili (githeyo mirus), chopped
  8. 3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
  9. 3 cardamom seeds
  10. 1 tsp chili powder
  11. 2 tbsp chicken curry powder
  12. 2 tsp coriander powder
  13. 2 tsp cumin powder
  14. 1 cup coconut cream/milk
  15. 1 cup water
  16. Salt to taste


  1. Heat the oil, sauté the onions, garlic, ginger, curry leaves & pandan leaves.
  2. Add the chili powder, coriander powder cumin powder, curry powder and ½ cup water and cook on low heat, stirring frequently.
  3. When this curry paste starts bubbling, add the chicken pieces and toss until all chicken pieces are well coated.
  4. Add salt, pepper cardamoms, thin coconut cream/milk and the remaining water and cook on low heat, stirring occasionally.
  5. When the chicken is cooked, add the thick coconut cream/milk and simmer for about a minute.
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