Maldivian Chicken Curry

Typically known for being a breakfast curry in the Maldives, however you can try it for lunch or dinner.

Serves: 4 Prep: Cook:
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Maldivian Chicken Curry


  • 400g chicken thigh, deboned and skin removed
  • 2 tbs. vegetable oil
  • 1 onion, finely chopped
  • 3 clove garlic, chopped
  • 2cm piece of ginger, minced
  • 4 curry leaves
  • 1 piece of pandan leaf
  • ½ tsp. turmeric
  • ½ tsp. chilli powder
  • 1 tsp. cumin powder
  • 1 cinnamon stick
  • 2 cardamom pods
  • ½ tsp. fennel seeds
  • 2 tomatoes, chopped
  • 1 x 270ml can coconut cream
  • ¾ cup of water

Cooking Method:

Add oil to a heavy based pan and add the cinnamon stick, cardamom and fennel and cook until fragrant.

Now add the onion, garlic, ginger and curry leaves. Cook until soft and then add the remaining spices before adding the tomatoes and cooking until thick. Add the chicken, coconut cream and water and cook with the lid on for 20 minutes.

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