Kukulhu Musanmaa

Heat coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and cook, stirring occasionally, until golden brown and caramelized.

Add the thinly sliced garlic cloves and grated ginger to the pot, stirring constantly to combine with the onions and release their aromatics.

Stir in the coriander curry powder, coating the onion and garlic mixture evenly. Cook for 1 minute to bloom the spices.

Add the chicken pieces to the pot and stir well to coat each piece with the curry mixture. Sear the chicken for 2-3 minutes until it begins to color slightly.

Pour in the coconut milk, stirring to deglaze the pot and incorporate all the browned bits. Add the curry leaves and rampe leaf pieces.

Season with salt to taste and add the caster sugar. Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot partially.

Simmer the curry for 20-25 minutes until the chicken is cooked through and tender. Stir occasionally to ensure even cooking.

Fold in the pine nuts and raisins, stirring gently to distribute them throughout the curry. Add the ghee and quartered cherry pepper.

Simmer for a final 2-3 minutes, allowing the flavors to meld and the pine nuts to warm through. Taste and adjust seasoning with salt as needed.

Remove the rampe leaf pieces before serving. Transfer the kukulhu musanmaa to a serving dish and present hot with steamed rice or flatbread.