Kukulhu Musanmaa

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

1. Heat the ghee.
2. Add half the onions and fry until transparent.
3. Add in the raisins, and pine nuts.
4. Fry until onions are golden brown.
5. Remove the fried ingredients from the pot.
6. Add the oil into the pot.
7. Heat it.
8. Add in the rest of the onions together with garlic, curry leaves, cherry pepper and rampe leaf and fry until onions are browned.
9. Add in the grated ginger, curry powder, sugar and salt.
10. Mix.
11. Add in the chicken, coconut milk, cover and cook until chicken is well done.
12. Add in the fried onions, raisins and pine nuts into the pot and cook uncovered until the gravy has thickened.
13. Adjust the seasoning.