Kukulhu Riha (Kukulhu Riha)
The Quirky Foodster Team
Ingredients
- Chicken thighs, cut into pieces — 600 g (1 lb 5 oz)
- Onion, sliced — 1
- Garlic, minced — 3 cloves
- Ginger, minced — 1 tbsp
- Chilli powder — 2 tsp
- Turmeric — 1 tsp
- Curry powder — 1 tsp
- Cinnamon stick — 1
- Cardamom pods — 2
- Curry leaves — 1 sprig
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Coconut oil — 2 tbsp
- Salt — to taste
Method
- Heat the coconut oil in a heavy pot and fry the onion until golden.
- Add the garlic, ginger, cinnamon, cardamom and curry leaves, and fry until fragrant.
- Stir in the chilli powder, turmeric and curry powder, cooking briefly.
- Add the chicken pieces and cook, stirring, until lightly browned on all sides.
- Pour in the coconut milk and a cup of water, then bring to a simmer.
- Cover and cook over low heat for 30–35 minutes until the chicken is tender.
- Uncover and simmer a further 5 minutes to thicken the sauce, then season with salt.
Introduction: A warmly spiced Maldivian chicken curry, cooked slowly in coconut milk until tender, served for family meals and celebrations alike.
Cultural Background: While fish dominates Maldivian cooking, chicken curry has become a well-loved main for special weekday meals and gatherings, often prepared with the same spice base as mas riha but given time to develop a deeper flavour.
Tips: Browning the chicken before adding liquid builds a deeper flavour base. Remove the whole spices (cinnamon stick, cardamom pods) before serving, or warn diners they are there for aroma only.
Variations: Add cubed potato in the last 15 minutes of cooking for a heartier dish. Use bone-in chicken pieces for extra depth of flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot throughout.
Nutrition: Per serving (approx.): 380 kcal, 28 g protein, 24 g fat, 8 g carbohydrate.
FAQs:
Q: Can I use chicken breast instead of thighs?
A: Thighs are preferred for tenderness, but breast can
Q: What can I serve kukulhu riha with?
A: Steamed rice or roshi are the traditional accompaniments.
- Chicken thighs, cut into pieces — 600 g (1 lb 5 oz)
- Onion, sliced — 1
- Garlic, minced — 3 cloves
- Ginger, minced — 1 tbsp
- Chilli powder — 2 tsp
- Turmeric — 1 tsp
- Curry powder — 1 tsp
- Cinnamon stick — 1
- Cardamom pods — 2
- Curry leaves — 1 sprig
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Coconut oil — 2 tbsp
- Salt — to taste
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