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Kukulhu Mushroom Hikiriha (Chicken Mushroom Dry Curry)

August 25, 2009

Chiken Mushroom Curry

Serves 5


500g boneless chicken (cut into strips)

4 medium sized tomatoes (chopped)

½ onion (chopped)

250g mushrooms (chopped)

2 tsp chicken curry powder Kukulhu Havaadhu

¼ tsp cinnamon cardamom powder

6 curry leaves

2 pieces of 2 inch Pandan/Rampe leaf

2 garlic cloves (crushed)

1 inch ginger (crushed)

2 tsp soya sauce

2 tbsp oil

¼ tsp turmeric powder

½ cup thick coconut milk

1 tsp lemon juice

1    hot pepper chilli Githeyo mirus

2 tsp salt or according to taste


  1. Heat oil. Add onion, ginger, garlic, chilli, pandan leaf and curry leaves.
  2. Fry for a few minutes. Add chicken pieces and fry for about 12 minutes.
  3. Add soya sauce, lemon juice, cinnamon and cardamom powder, curry powder,  salt, tomatoes and mushrooms. Simmer on low flame for 5 minutes.
  4. And coconut milk and turmeric powder.
  5. Cover and cook for 15 minutes.
  6. When the chicken is tender, remove from heat and serve hot with rice or roshi.
2 Comments leave one →
  1. August 26, 2009 4:27 am

    this should be called “Kukulhu Handikuda Hikiriha”…as mushrooms are called handi kuda in dhivehi

    • Shan permalink
      August 30, 2009 1:58 pm

      And I suppose you call ‘Theluli Faranseysi’ to french fries, Karma! Heheheh. With food, the name has to be appealing as well dho.

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