Introduction
Kukulhu Riha is one of the most beloved home-style dishes in Maldivian cuisine and a central part of everyday meals across the islands. This gently spiced chicken curry, enriched with coconut milk and aromatic spices, reflects the Maldives’ long culinary tradition of blending fresh seafood and meats with coconut, chilli, and fragrant seasonings. Comforting, balanced, and deeply flavourful, Kukulhu Riha is commonly served with rice or flatbread and enjoyed by families at lunch and dinner.
The roots of Kukulhu Riha lie in the Maldives’ historic trading connections with South Asia, the Middle East, and East Africa. Over centuries, spices such as cumin, coriander, curry leaves, and chilli found their way into island kitchens and were adapted to local ingredients. Coconut, abundant throughout the archipelago, became the foundation of many curries, softening heat and adding richness. Chicken, introduced later than fish in the Maldivian diet, gradually became a popular protein for festive meals and family cooking.
At The Recipe Kitchen, this Kukulhu Riha recipe follows the authentic Maldivian approach. It balances spice, coconut richness, and slow simmering to create a curry that is aromatic, tender, and deeply satisfying. Suitable for beginners yet faithful to tradition, this dish offers a genuine taste of Maldivian home cooking.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Curry Base
- 1 kg chicken, cut into medium pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 fresh green chillies, sliced (adjust to taste)
- 10 curry leaves
Spices & Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon chilli powder (adjust to taste)
- 1 teaspoon Maldive fish flakes or dried tuna flakes (optional but traditional)
- Salt, to taste
Liquids & Fats
- 3 tablespoons coconut oil or vegetable oil
- 1 cup thick coconut milk
- 1½ cups water or light chicken stock
Garnish
- Fresh coriander leaves (optional)
Step-by-Step Instructions
- Prepare the chicken
Rinse the chicken pieces thoroughly and drain well. Pat dry and set aside. This helps the chicken brown properly and prevents excess water in the curry. - Heat the oil
Place a large saucepan or deep pot over medium heat. Add the coconut oil and allow it to melt and heat gently. - Sauté the aromatics
Add the chopped onion and cook for 5–7 minutes, stirring regularly, until soft and lightly golden. Add the garlic and ginger and cook for another minute until fragrant. - Add curry leaves and chillies
Stir in the curry leaves and sliced green chillies. Fry briefly to release their aroma. - Bloom the spices
Add cumin, coriander, turmeric, chilli powder, and Maldive fish flakes if using. Stir continuously for 1–2 minutes so the spices toast gently without burning. - Add the chicken
Add the chicken pieces to the pot and stir well to coat them evenly in the spice mixture. Cook for 5–6 minutes until the chicken begins to turn opaque on the outside. - Add liquid and simmer
Pour in the water or stock and bring the curry to a gentle boil. Reduce the heat, cover partially, and simmer for 20 minutes, stirring occasionally, until the chicken is tender. - Add coconut milk
Stir in the coconut milk and adjust salt to taste. Simmer uncovered for another 10–15 minutes, allowing the sauce to thicken slightly and develop a rich, creamy texture. - Final adjustment
Taste and adjust seasoning with salt or chilli if needed. Remove from heat once the oil lightly separates on the surface and the sauce is glossy. - Rest before serving
Allow the curry to rest for 5 minutes before serving so the flavours settle and deepen.
Cooking Tips & Variations
- Coconut oil flavour: Coconut oil adds authenticity and aroma, but vegetable oil works if unavailable.
- Gentle heat: Maldivian curries are aromatic rather than aggressively spicy. Adjust chilli carefully.
- Bone-in chicken: Using bone-in pieces adds more flavour and richness to the sauce.
- Extra fragrance: A small piece of pandan leaf or cinnamon stick can be added during simmering for subtle aroma.
- Dry version: Reduce liquid for a thicker, almost stir-fried style of Kukulhu Riha often served with flatbread.
What to Serve With Kukulhu Riha
Kukulhu Riha is traditionally served with:
- Steamed white rice
- Huni roshi (Maldivian flatbread)
- Chapati or paratha
- Cucumber and onion salad
- Lonumirus (chilli sambal)
These sides balance the richness of the curry and provide freshness and texture.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much.
- Freezing: Kukulhu Riha freezes well for up to 1 month. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Is Kukulhu Riha very spicy?
Traditionally it is mildly to moderately spicy. The heat level can easily be adjusted by reducing chilli and chilli powder.
Can I make this curry without coconut milk?
Coconut milk is essential for authentic flavour and texture. Without it, the dish will not reflect traditional Maldivian cuisine.
What makes Kukulhu Riha different from Indian chicken curry?
Maldivian curries use fewer spices, more coconut, and often include Maldive fish flakes for umami, giving a lighter yet deeply savoury profile.
Final Thoughts
Kukulhu Riha captures the heart of Maldivian home cooking: simple ingredients, gentle spice, and comforting coconut richness. Rooted in island tradition and shaped by centuries of trade and cultural exchange, this chicken curry offers warmth, balance, and depth in every spoonful. Whether served with rice or flatbread, it brings an authentic taste of the Maldives to your table and stands as a beautiful example of how tradition and simplicity can create truly memorable food.
