Difference between revisions of "Kukulhu Musanmaa"
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* [[salt]] to season | * [[salt]] to season | ||
| − | == | + | == Procedures == |
# Heat the [[ghee]]. | # Heat the [[ghee]]. | ||
# Add half the [[onion]]s and fry until transparent. | # Add half the [[onion]]s and fry until transparent. | ||
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# Adjust the seasoning. | # Adjust the seasoning. | ||
| − | [[Category:Maldivian Meat | + | ==References== |
| − | [[Category:Pimento Recipes]] | + | <references/> |
| − | [[Category:Chicken Recipes]] | + | [[Category:Maldivian cuisine]] |
| − | [[Category:Clarified butter Recipes]] | + | [[Category:Meat Recipes]] |
| − | [[Category:Coconut milk Recipes]] | + | [[Category:Pimento Recipes]] |
| − | [[Category:Coconut oil Recipes]] | + | [[Category:Chicken Recipes]] |
| − | [[Category:Curry Recipes]] | + | [[Category:Clarified butter Recipes]] |
| − | [[Category:Curry leaf Recipes]] | + | [[Category:Coconut milk Recipes]] |
| − | [[Category:Pine nut Recipes]] | + | [[Category:Coconut oil Recipes]] |
| − | [[Category:Screw pine leaf Recipes]] | + | [[Category:Curry Recipes]] |
| − | [[Category:Raisin Recipes]] | + | [[Category:Curry leaf Recipes]] |
| − | [[Category:Garlic Recipes]] | + | [[Category:Pine nut Recipes]] |
| − | [[Category:Ginger Recipes]] | + | [[Category:Screw pine leaf Recipes]] |
| + | [[Category:Raisin Recipes]] | ||
| + | [[Category:Garlic Recipes]] | ||
| + | [[Category:Ginger Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 14:01, 15 July 2012
Ingredients
- 1 kg chicken (skinned, cut on the bone into bite size pieces)
- 6 tbsp coriander curry powder
- 200 g onions (sliced thinly)
- 50 g garlic cloves (sliced thinly)
- 50 g ginger (grated)
- 6 curry leaves
- 1 cherry pepper (quartered)
- 2 pieces rampe leaf
- 30 g ghee
- 1 tsp caster sugar
- 400 ml coconut milk
- 200 g pine nuts
- 200 g raisins
- 45 ml coconut oil
- salt to season
Procedures
- Heat the ghee.
- Add half the onions and fry until transparent.
- Add in the raisins, and pine nuts.
- Fry until onions are golden brown.
- Remove the fried ingredients from the pot.
- Add the oil into the pot.
- Heat it.
- Add in the rest of the onions together with garlic, curry leaves, cherry pepper and rampe leaf and fry until onions are browned.
- Add in the grated ginger, curry powder, sugar and salt.
- Mix.
- Add in the chicken, coconut milk, cover and cook until chicken is well done.
- Add in the fried onions, raisins and pine nuts into the pot and cook uncovered until the gravy has thickened.
- Adjust the seasoning.
