Fiji-Indian Chicken Curry
"Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it."
photo by mrs_johnsonprasad
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 4 -5 lbs chicken
- 2 onions
- 10 garlic cloves (lesun)
- 1 tablespoon ginger (adrak)
- 2 serrano peppers
- 2 tablespoons salt
- 1⁄2 teaspoon mustard seeds (sarso)
- 1⁄2 teaspoon cumin seed (jeera)
- 1 cinnamon stick (dalchini)
- 4 -5 cardamom (elaichi)
- 2 -3 cloves (lavang)
- 5 -6 curry leaves (tej pati)
- 3 tablespoons garam masala
- 1 tablespoon turmeric (haldi)
- 2 tablespoons canola oil
- 1⁄2 cup fresh coriander (dhania)
- 1 tablespoon lemon juice
- 1 (400 ml) can chicken stock (optional)
directions
- Chop chicken into bit size stewing pieces.
- Finely chop 1 onion and slice the other onion and set aside.
- Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
- Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
- Heat canola oil in stewing pot.
- Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
- Add curry leaves. Watch out for oil splatter.
- Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
- Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
- 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.
- Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
- Stir in remaining sliced onion.
- If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
- If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
- Add chopped coriander leaves and lemon juice. Remove from heat.
- Serve over rice. Enjoy! ;-).
Questions & Replies
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I have not been able to find any traditional Fijian Indian curries in the United States so I'm really excited to try this out. I have a question, do you remove the chicken skin when you cook it?
Reviews
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Oh dear, that is a CURRY!! No, that is THE CURRY!!!! If I could I'd give you 25 stars for this recipe!!! My husband's friend used to take us to a Fijian Indian Curry place in NZ, wasn't too bad at all, but 2 years ago we moved to Oz and he's been going on and on about going back to NZ to have a dinner at that place. Last week he came home and he said that's it I am going to google LOL. He found this recipe and although we didn't have a couple of the ingredients(black mustard seeds and garam masala, replaced both with MasterFoods whole grain mustard seeds and some curry powder), I tell ya, we couldn't wait to taste it and when we did, we thought, oh goodness, this is way better than what we had at that NZ restaurant :))) Got garam masala and black mustard seeds this weekend, so another curry dinner is coming and we are absolutely looking forward to it :)) The only thing about this recipe is, when we cooked it, we couldn't get rid of the smell in our apartment for 3 days, lol, the smell is nice, don't get me wrong, but I am smell sensitive and don't like my home to smell of food all the time, so I air it all the time. So thinking of cooking it on the weber on the balcony next time and making all the neighbors jealous :)) Thank you soo much for this recipe!!! It's a 150% a keeper!!! A girl from Russia :)
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I tried this recipe and it was absolutely amazing! Its always bookmarked on my browser. It makes housemates hungry, the cardamom seeds make such a difference, and who knew ginger or stock could have been used. Curry always has that aroma but taste is another thing altogether. This nails both and removes the disapoointment as I have always been winging it. Thanks for sharing.
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Me & my family would like to say thank you. Truly an amazing recipe which is so simple and yet so delicious as well as nutritious. This is now my ultimate chicken curry recipe and I modified it by adding potatoes :) -
I tried the chicken curry and My God! It turned out so good. I think this is going to be one of my favourites from now on. Thank you for sharing the recipe. -
One of the best curry recipe.
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RECIPE SUBMITTED BY
I am a automotive/forklift technician by trade. I like to cook for my family and friends. Hosting a party or fight night, you must have great food to accompany such occasions. Cooking for my family to broaden their taste buds, trying to make meals with variety, abundance, and most importantly that warmth you put into every dish that makes you feel good. Also cooking at home because it's cheaper than eating out and it's more satisfying to your pallet and overall health.
