Hanaakuri kukulhu  ( Maldivian Roast chicken)


For dry roast

15 grams coriander

7 grams fennel seeds

7 grams cumin

1 tbs. black pepper

3 cardamoms

1 inch cinnamon

To cook curry

800 grams chicken, curry cut (I used chicken legs)

2 big onion, sliced

2 spring curry leaves

7 2inch piece pandan leaves

3 tbs. grated ginger

3 tbs. grated garlic

Maldivian chilli, githeyo mirus

1 cup thick coconut milk

4 tbs. tomato paste

11/2 tsp. Salt


1_ In to a wok or sauce pan add all dry roast ingredients and stir and toss on low heat , until well roasted, you will know when a piece of coriander is pressed between your fingers it will break with a crisp sound. Add the roasted spices into a food processor or grinder and grind to a fine powder. Set aside.

2_ Put the grinded roast powder, half of grated ginger and garlic into the chicken, mix well and marinate for 1 hour.

3_In a sauce pan heat cooking oil, add onion, curry leaves, pandan leaf, rest of grated ginger garlic Maldivian chilly and fry until onions turns light golden, into this add the marinated chicken, tomato paste, salt and stir fry for few minutes, then cover with lid and cook on low heat until chicken is cooked stirring in between. This will take 20 to 30 minutes.

4_When chicken is cooked you must see oil in the bottom of pan.  Lower the heat and add the coconut milk mix well, again cover with lid and cook for about five minutes, then take out the lid and cook until gravy is think and  you can see little thin layer of oil floating on top of the curry. Take out from heat, if desired season with more salt and serve hot with roshi, rice or bondibai. Enjoy!

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