Kukulhu Riha (Maldivian Roasted-Spice & Coconut Milk Chicken Curry with Roshi) – Authentic Maldives Recipe
Rich Maldivian island chicken curry made with freshly toasted and ground whole spices and coconut cream.
- Country of Origin
- 🇲🇻 Maldives (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Boneless chicken thighs, Diced potatoes, Warm unleavened flatbread (roshi) or rice, Maldivian hanaakuri masaru (toasted coriander, Cumin
Ingredients for Kukulhu Riha (Maldivian Roasted-Spice & Coconut Milk Chicken Curry with Roshi) (4 Servings)
- 1.25 lbs (or 2.5 cups) boneless chicken thighs, prepped into bite-sized pieces
- 1.5 cups diced potatoes, washed and trimmed
- 1 cup warm unleavened flatbread (roshi) or rice
- 1 medium onion and 3 cloves garlic, finely minced with Maldivian hanaakuri masaru (toasted coriander
- 1.5 tbsp traditional Maldives seasoning (cumin, fennel, cardamom, cinnamon), coconut milk, curry leaves)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown boneless chicken thighs for 5 minutes.
- Add minced onion, garlic, Maldivian hanaakuri masaru (toasted coriander, and cumin, fennel, cardamom, cinnamon), coconut milk, curry leaves, stirring for 2 minutes until deeply aromatic.
- Add diced potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in warm unleavened flatbread (roshi) or rice right before serving warm.