Chicken Curry Pide

PUBLISHED January 06, 2022

Olivier Portret
Executive Chef
Lily Beach Resort & Spa

Chicken Curry Pide is the perfect dish – it is easy to make, and like a pizza, can be shared with family and friends over lunch, dinner, or an afternoon snack. It can be personalised to anyone's liking, with endless possibilities simply by switching up a few ingredients and garnishes. Additionally, the pide base can be creatively designed: Chef's favourite is in the form of a Dhoni, a traditional Maldivian boat. This recipe brings the Maldives experience right to where it matters most: the table. With fresh ingredients, a unique shape for an exotic location, and a burst of flavours and colours, Chef Olivier’s Chicken Curry Pide has to be the next dish you prepare.
Food is a great conduit with which to travel the world, experience new cultures, and connect with other people- and this is exactly what Chef Olivier has been doing for more than 20 years. Originally from the Loire Valley in France, Chef has followed his passion for food from stand- alone restaurants to resorts in the USA, Thailand, Lebanon, Vietnam, Indonesia, and Mauritius. Most recently, he has found himself in the Maldives, which has naturally made an impressionable culinary impact on his career.


For the dough:

- Pizza flour  135gr 

- Water 75gr 

- Salt 2gr 

- Olive oil 4ml 

- Yeast 0.2 gr

  • Combine all ingredients, gradually adding the water during mixing. Keep aside and covered to rest and proof for at least a few hours.


For the chicken curry:

- Chicken thigh boneless 80gr

- Garlic (chopped) 10gr

- Ginger (chopped) 5gr

- Onion (chopped) 15gr

- Sunflower oil 3ml

- Maldivian curry paste 15gr (homemade from local island is better)

- Tomato (puree) 15gr

- Curry leaves 1gr to flavour

- Pandan leaves 5gr to flavour (optional)

- Chili (scotch bonnet) to flavour (optional if less spicy) 

- Coconut milk 20ml

- Salt

  • Slice the chicken into regular pieces; it should be easy to bite when used as a topping later.

  • In hot oil, sauté the chicken for a minute while stirring, then remove the chicken and keep it aside.

  • In the same oil, add the chopped onion, garlic, and ginger; stir until fragrant.

  • Add the curry paste, curry leaves, and salt. Stir well and sauté for 1 or 2 minutes.

  • Put the chicken back into the mixture and sauté until coated with the paste on all sides.

  • Add 100ml of water, tomato puree, pandan leaf and chili; bring to a simmer.

  • Cook the chicken curry and let the water reduce.

  • When the chicken is cooked, add the coconut milk and reduce until the curry has a thickness like pizza sauce.

  • Check seasoning, then remove pandan leaves and chili. Keep the curry aside.

Preparation / Method

For the pide:

- Pide dough as above

- Chicken curry as above

- Mozzarella cheese for pizza (grated) 40gr

- Green chili (thin sliced) (optional according to taste)

- Red onion (thin sliced) 10gr

- Masmirus (chicken condiment) 5gr

- Fried drumstick leaves (Thelulifayi) 3gr

- Fresh coriander 3gr

  • Set your oven to 200°C.

  • Dust the table with flour and use a rolling pin to flatten the dough into an oblong shape. Fold the borders and twist the two extremities to give the classic pide shape.

  • Cook the dough in the oven for 5 minutes, then take it out.

  • Set oven to 250°C.

  • Garnish the pide with chicken curry, grated mozzarella cheese, and green chili.

  • Bake for a few minutes until the cheese is melted, then take it out.

  • Sprinkle the pide with masmirus, fried drumstick leaves, red onion, and fresh coriander. Serve immediately for best results.