Kukulhu Riha is a coconut curry chicken dish that is outstanding and totally unique in flavor and texture.

(Photo Attributed to Author: Howdy, I’m H. Michael Karshis)

Kukulhu Riha Recipe-

Ingredients:

• 1 whole chicken (about 3 lb.) skinned and chopped into 8 to 10 pieces
• 4 tbsp. cooking oil
• 1 cup finely chopped onion
• ¼ cup chopped curry leaves
• 1 tsp. freshly grated ginger root
• 4 large cloves garlic, peeled and minced
• 1 Scotch Bonnet hot chili pepper, finely chopped (leave seeds in for super hot, remove seeds for less hot)
• 3 Pandan (rampe/ raambaa) leaves, chopped into ½” pieces
• 1 tbsp. cardamom seeds
• 1 tsp. chili powder
• 2 tbsp. chicken curry powder
• 1 cup coconut cream
• 1 cup coconut milk
• 1 cup water, divided
• salt and pepper, to taste

Directions:

1. In a large, heavy duty saucepan or skillet over medium-high flame, heat the oil.
2. Sauté the garlic, onions, ginger, pandan and curry leaves, stirring constantly.
3. After a couple minutes add the chili powder, and while still stirring, add 1/2 cup water and the curry powder.
4. Reduce the heat to low, the curry mixture at just a lively simmer,  and cook, still stirring frequently, until the curry is bubbling and well blended.
5. Now add in the chicken pieces, stir and toss until all the pieces are coated well all over.
6. Season to taste with salt and pepper.
7. Add in the cardamom seeds, Scotch Bonnet hot chili pepper, coconut milk and the remaining 1/2 cup of water and continue cooking at a simmer, stirring now and then.
8. When the chicken is fork tender and cooked through, add in the coconut cream, stir it into the dish thoroughly, and simmer for about 2 or 3 more minutes.
9. Serve your Kukulhu Riha right away, while nice and hot.