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Fijian Curried Chicken

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“I developed this recipe after spending two months of holiday time in Fiji. Fell in love with the Indian style of cooking. The Chefs would not give me details as to how they made their recipes, except to tell me, add a little of this and a little of that to suit your taste. This recipe is not overpowering and has a delightful flavor.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan, heat oil to medium heat.
  2. Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
  3. Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
  4. Stir to coat chicken.
  5. Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
  6. Remove cinnamon and cloves and discard.
  7. Adjust seasonings to taste.
  8. In a small bowl, mix together tapioca starch and cold water until smooth.
  9. While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
  10. Serve chicken over cooked rice.

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