Ingredients (enough to serve four people)
Regarding the soup :-
- 200g of chicken
- Two tsp Maldivian curry powder (follow the recipe below)
- One tsp of chili powder
- One tsp of pink Himalayan salt
- One teaspoon of finely powdered black pepper
- Three tsp of coconut oil
- Five peeled and finely chopped garlic cloves
- One tablespoon of finely chopped, peeled ginger
- Two sliced onions
- One bunch of cilantro
- Eight curry leaves
- One-half teaspoon of ground cinnamon
- Four divided cardamom pods
- Half a teaspoon of ground cloves
- 250 milliliters of warm water
- 240 milliliters of coconut milk
- Regarding the Maldivian Curry Mix
Procedure
To prepare curry powder :-
After removing the seeds from the cardamom pods, combine them with the other spices, roast them gently in a dry pan, and then use a pestle and mortar to ground them into a fine powder. You may use the remaining portion in other curry dishes by storing it in an airtight jar.
To prepare the soup :-
Take the coriander leaves off of the stalks, chop them coarsely, and set aside. Chop the coriander stalks finely.
Chop the chicken into small pieces and transfer it to a big bowl along with the salt, pepper, curry powder, and chilli powder. Ensure that the chicken pieces are thoroughly covered in the spice mixture. Give the bowl a cover and give it 20 to 30 minutes to marinade.
In a large saucepan, heat the oil, add the ginger and garlic, and fry for 1 minute. Next, add the onions, and cook for an additional 5 minutes, or until they are tender and lightly browned. Add the ground cloves, cardamom pods, coriander stems, curry leaves, cinnamon, and extra chilli powder if you want your food hotter.
To achieve a better color and flavor, add the marinated chicken and cook it on both sides. Stir in 250 ml of warm water, cover, and simmer over low heat for 30 to 40 minutes, stirring from time to time.
Reduce the heat and add the coconut milk once the sauce has reduced. After adding the curry and bringing it to a boil, lower the heat, and simmer for an additional fifteen minutes, adjusting the seasoning as needed.
Transfer to bowls that have been heated and top with chopped coriander leaves.