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
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.
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.