Maldivian Chicken Curry

This is a simplified version of a recipe I was given on a family holiday in the Maldives.  The ingredients can all be bought at most medium sized supermarkets and have a reasonably long shelf life so this recipe is a good standby when the fridge is looking bare!

I have made my version a lot milder than the original.  If you prefer it spicier, you can increase the chili powder and use hotter chili and curry powders.  If you are catering to a younger crowd you may want to leave out the chili powder altogether.  I tend to make the version below and then add more coconut milk to the children’s sauce before spooning over the rice.

1. Place the oil in a large saucepan (I use a large heavy based casserole dish) and cook the onion over a low heat for 3-4 minutes until soft.
     
2. Add the ginger and garlic and cook for a further minute or two.  Then add the spices and cook for a further 2-3 minutes until they are fragrant.
   
3. Stir in the tomato paste and then add half the coconut milk to make a thick paste.
   
4. Add the chicken and coat it with the spice paste.  Then add the remaining coconut milk and the water.
   
5. Bring the curry up to the boil and then simmer for 20-30 minutes.  Taste and add salt if necessary.
   

I usually serve this over basmati rice with some popadoms and mango and lime pickle sauces (out of a bottle) on the side.  If I am really pushing the boat out I make some raita.