Recipe: Perfect Fijian Chicken Curry

Fijian Chicken Curry. Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt. Stir and let cook until water comes out of chicken.

There are many variations to this recipe such as one with less masala and more turmeric, suruwa (more gravy), dry fry with onions, in tomato, in yoghurt. Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom. Making a Fijian chicken curry from scratch may seem a task to far for some, but follow my recipe and you will be enjoying some classic flavours from the pacific, in no time. You can cook Fijian Chicken Curry using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fijian Chicken Curry

You need 500 grams of Chicken thigh on-bone.
Prepare 80 grams of Ghee.
Prepare 1 of large Onion.
It's 1 tsp of Cumin seeds (Jeera).
You need 1 tsp of Black Mustard seeds (Sarso).
It's 2 of large cubed Potatoes.
You need 4-5 of Fenugreek seeds.
Prepare 2-3 of baby Chilis.
You need 5-6 of fresh Curry leaves.
You need 40 g of crushed Ginger.
Prepare 40 g of crushed Garlic.
You need 2 tsp of turmeric powder (haldi).
You need 2 tsp of Garam Masala powder.
Prepare 1/2 of fresh tomato.
Prepare of Salt to season.
Prepare of Coriander to garnish.
You need 350 ml of Water.
You need of optional - Coconut milk.

Fijian cuisine has traditionally been very healthy, based on fresh fish, farm grown vegetables and coconut based dishes. As soon as the water begins to boil, lower the heat right down, add salt if desired. Fijian-Indian style of curries are not too creamy and are a great style of curry to eat with family and friends over the winter period. If you're looking to try this as a vegetarian option, replace the chicken with extra eggplant.

Fijian Chicken Curry step by step

In a deep pot, heat 80g og Ghee on high heat..
After a few minutes, add the onions. Fry them until the edges begin to brown (this shohld take only a minute or two)..
Now add the ginger and spice seeds and stir for another minute or two, until the ingredients release a fragrant aroma..
Add the meat and the spice powders. Combine all ingredients by working the chicken around vigorously for about 3 to 5 minutes..
As to chicken starts to cook, stir in the garlic and lower the heat to medium low, cover and cook for 10 minutes..
Add 350ml water and bring the mixture to a boil. As soon as the water begins to boil, lower the heat right down, add salt if desired... I use half a tablespoon of salt.. cover and let simmer for another 10 minutes. A long slow low-temp simmer will help develop flavours and let the spices mingle :).
Can also add a can of coconut milk or cream to thicken out the curry and make it nice n creamy, especially if the chilis sourced are a bit hot!!.
Garnish with coriander before serving alongside roti or rice. Enjoy!.

Great accompanied by tasty roti or naan bread. Yoghurt chicken curry is a fresh rendition on the classic Fiji - Indian dish. Over the years, it has become an extremely popular dish throughout the country. People of all backgrounds love and enjoy its rich and aromatic flavour. This recipe is a slight variation of the classic chicken curry that does not include yoghurt.