Maldivian chicken curry

I've been lucky enough to travel to the Maldives and it is a stunning paradise. This is a curry that we would eat at breakfast, but of course it's fantastic for lunch or dinner.

Maldivian chicken curry. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp vegetable oil
• 1 cinnamon stick
• 2 cardamom pods
• ½ tsp fennel seeds
• 1 onion, finely chopped
• 3 cloves garlic, chopped
• 2 cm piece ginger, minced
• 4 curry leaves
• 1 piece pandan leaf
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 tsp cumin powder
• 2 tomatoes, chopped
• 400 g chicken thighs, deboned and skin removed
• 1 270ml can coconut cream
• Cooked rice, to serve

Instructions

1. Add oil to a heavy-based pan and add the cinnamon stick, cardamom and fennel and cook until fragrant.
2. Now add the onion, garlic, ginger and curry leaves. Cook until soft then add the remaining spices and then the tomatoes and cook until thick.
3. Add the chicken, coconut cream and ¾ cup of water and cook with the lid on for 20 minutes. Serve with rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.