For years I had a mental block on thinking curries were a food that you could enjoy when the weather is hot. To me, it always seemed the type of dish I would gravitate towards when the weather was miserable and you were hunkered down at home. For our readers who live in the Northeastern or Mid-Atlantic parts of the United States, like me, you’ve been experiencing a nasty July. Not only because its humid, but it has rained just about EVERY DAY for THREE Weeks. So in a way, I’ve been hibernating more than usual in July (plus I despise the heat), and so it seemed fit to perhaps try a summer curry to mix up the weekly chicken dinner nights. And one representing an island nation in the Indian sea!

I landed on this Chicken Curry representing the Maldives. It has a little bit of heat, but it’s not overly rich like so many curries I’ve eaten over the years. This could be user error (the sauce never quite thickened for me) but I didn’t mind the more soupy, light broth. I made some modifications to the recipe I found, namely I couldn’t find rampe leaves. I’m sure that changed the taste significantly but I wasn’t in the right mindset to go for an adventure to specialty supermarkets in a torrential downpour. Also, I did not use a whole chicken for this recipe, instead opting for bone-in, skin on chicken thighs. For simplicity sake, I absolutely stand by that decision. The result was a light and flavorful curry which I served over jasmine rice.

Recipe I used: https://foodiewithg6pd.com/maldivian-chicken-curry-kukulhu-riha/

Overall Level of Effort: 2

Skill Level: Beginner

Would Make it Again? No

Additional Notes: Just when I worry that my temperature was too high as the onions and spices started to really brown (blacken, yikes!) on my pan, once the liquid comes in and this cooks at a simmer, all is forgiven and my pan is saved.