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INGREDIENTS

500 g chicken jointed or cut into large pieces with bon ; skin removed
2 large onion or 3 medium ones ; sliced
1 " ginger sliced
4 cloves garlic sliced
8-10 peppercorns
1 tsp cumin seeds
1 - 1 1/2 " cinnamon stick
1/2 tsp tumeric
6-8 cardamon pods ends snipped off
1/4 scotch bonnet chilli or 3-4 green chillies ( optio
2-3 tsp curry powder ( use either Maldivian roasted curry ; any asian ( not Thai) curry powder, my aunt used madras curry powder).
2 tsp tomato paste
10 -12 curry leaves
1 (3") pandan leaf knotted or cut into large pieces
200 ml coconut milk packed ( see note )
200 ml water
oil or ghee
salt
juice of 1/2 lime

INSTRUCTIONS

I have 4 aunts from my dad's side, I am most closest to the youngest three of them as they had been around while I was growing up. They would stay at our home when they come for medical purposes or educational purposes. Or one of them would come over to baby sit us, if our parents had to leave abroad, which is quite rare as getting my mother out of the house is quite a challenge.

My aunty, K datha , is a is great cook........

I remember visiting her when I had just finished my school and sitting at the door way of her tiny kitchen or rather kitchen hut. Her little kitchen was a small little hut, kept separate from the main house, which had a home made fire stove and a regular gas stove. It was like a little play room for me, and was fun watching her . She is like a mother hen, there is always some tea ( extremely sweet tea!!) and some thing to eat at her place. She showed me how to make this curry during the last time I went to Kulhudhufushi last year.

Recipe : K dhatha's chicken curry

Place half the sliced onion, 6 curry leaves, pepper corns, cumin seeds, ginger , garlic, curry powder, tumeric and chillies ( if using) into a blender with a few tablespoons of water and a pinch of salt and grind to a fine paste. V

Heat a pan with oil about 2-3 tbsp and add the chicken pieces and stir fry to brown a little, add the ground onion paste, along with cinnamon and cardamon pods and mix well.

In a measuring jug , or mug measure 100 ml of coconut milk and add water till 300 ml mark ( thats 200 ml water). stir in tomato paste and stir this into the chicken . Bring to a boil , lower heat, cover and simmer gently till chicken is cooked through.

While the curry is cooking , heat a separate frying pan with 2 tbsp oil or use ghee if you like for more flavor, and fry the remaining sliced onions, curry leaves and pandan leaf, stir fry till the onions caramelize.

Check the curry, taste and add salt to taste, stir n the caramelized onion mixture and stir well. Stir in the remaining coconut milk and cook , over a low heat for 1 -2 minutes. Squeeze the lime juice and remove from heat. Serve with a rice , some salad and dhal curry.

Enjoy!!

Note : We use different kinds of coconut products, so basically you need about 300 ml of thin coconut milk

( fenkiru) and 100 ml of thick coconut milk ( boakiru)

2 large onion cut. Take half. 6 curry leaves. 1/2tsp pepper. 1tsp cumin. 1” ginger. 4 garlic. 3tsp curry powder. 1/2tsp tumeric. Chilli. Add few tsp water. Add pinch of salt. Grind to fine paste

Add 3tbsp oil and fry the chicken make little brown. Add onion paste. 7 cardamom. 1 and half inch cinnamon.

Add 100ml coconut. 200ml water. Add 2tsp tomato paste. Add to the chicken. Bring to a boil. Lower heat. Cover till chicken is cooked through

During this time. Add 2tbsp oil and cook the onion. 6 curry leaves. 1 Pandan leaf cut

Stir in this onion paste. Add the remaining coconut milk. Add salt to taste. Cook more for 3 minutes.

2 large onion cut. Take half of it. 6 curry leaves. 1/2tsp pepper. 1tsp cumin. 1” ginger. 4 garlic. 3tsp curry powder. 1/2tsp tumeric. Chilli. Add few tsp water. Pinch of salt. Grind them mofos.

Add 3tbsp oil and fry chicken until little brown. Add the onion paste. Add 7 cardamom and 1 1/2 inch cardamom snipped off

100ml coconut water. 200ml water. Add 2tsp tomato paste. Add to the chicken. Bring to a boil. Lower heat. Cover till chicken is cooked through.

During this time add 2tbsp oil and the rest of the onion and fry them with 6 curry leaves and 1 pandan leaf

Add this onion pste. Mix the remaining coconut milk. Add salt. Cook for 3 minutes.

Done mofos

NOTES

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Chicken curry

500 g chicken  jointed or cut into large pieces with bon skin removed
2 large onion or 3 medium ones sliced
1 " ginger  sliced 
4  cloves garlic sliced 
8-10  peppercorns 
1 tsp cumin seeds 
1 - 1 1/2 " cinnamon stick 
1/2 tsp tumeric 
6-8  cardamon pods  ends snipped off 
1/4  scotch bonnet chilli or 3-4 green chillies ( optio 
2-3 tsp curry powder ( use either Maldivian roasted curry  any asian ( not Thai) curry powder, my aunt used madras curry powder).
2 tsp tomato paste 
10 -12  curry leaves 
1  (3") pandan leaf knotted or cut into large pieces 
200 ml coconut milk packed ( see note ) 
200 ml water 
  oil or ghee 
  salt 
  juice of 1/2 lime

Tomorrow could be Eid day , if the moon is sighted ( other wise it would be celebrated on Tuesday), So Eid Greetings to all my muslim readers.  Chicken is most often cooked on Eid day, I remember as a child we used to get live chickens  sometimes a rooster which is slaughtered on Eid day. Sadly   nowadays we cook with frozen chicken.
I have 4 aunts from my dad's side, I am most closest to the youngest three of them as they   had been around while I was growing up.  They would stay at our home when they come for medical purposes  or  educational purposes. Or one of them  would come over to baby sit us,  if our parents had to leave abroad, which is quite rare as getting my mother out of the house is quite a challenge.

My aunty, K datha , is a   is great cook........
 I remember visiting her when I had just finished my  school  and sitting at the door way of her tiny kitchen  or rather kitchen hut. Her  little kitchen was a small little hut, kept separate from the main house,  which had a home made fire stove and a regular gas stove.  It was like a  little play room for me, and was fun watching her . She is like a mother hen, there is always some tea ( extremely sweet tea!!)  and some thing to eat at her place. She showed me how to make this curry during the last time I went to Kulhudhufushi last year.

Recipe : K dhatha's chicken curry

Place half the sliced onion, 6 curry leaves,  pepper corns, cumin seeds, ginger , garlic, curry powder, tumeric and chillies ( if using) into a  blender with a few tablespoons of water and a pinch of salt and grind to a fine paste. V

Heat a pan with oil about 2-3 tbsp and add the chicken pieces and stir fry to brown a little, add the ground onion paste, along with cinnamon and cardamon pods and mix well.

In a  measuring  jug , or mug measure  100 ml of coconut milk and add water till  300 ml mark ( thats 200 ml water).  stir in tomato paste and stir this into the  chicken . Bring to a boil , lower heat, cover and simmer gently till chicken is cooked through.

While the curry is cooking , heat a separate frying pan with 2 tbsp oil or use ghee if you like for more flavor, and  fry the remaining sliced onions, curry leaves and pandan leaf, stir fry till the onions caramelize.

Check the curry, taste and  add salt to taste,  stir n the caramelized onion mixture and stir well. Stir in the remaining coconut milk and cook , over a low heat for 1 -2 minutes. Squeeze the lime juice and remove from heat. Serve with a rice , some salad and  dhal curry.

Enjoy!!

Note : We use different kinds of coconut products, so basically you need about 300 ml of thin coconut milk
( fenkiru) and 100 ml of thick coconut milk ( boakiru)