Fijian Curried Chicken
"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
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 4 tablespoons extra virgin olive oil
- 3 - 3 1⁄2 lbs fryer chickens, cut into pieces
- 1 teaspoon haldi powder
- 1 tablespoon garam masala (curry powder)
- 1 tablespoon curry powder
- 1⁄2 teaspoon chili powder
- 4 whole cloves
- 1⁄2 piece cinnamon stick (about "2 1/2 inches" long)
- 1 tablespoon grated fresh gingerroot
- 4 garlic cloves, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cardamom
- 14 fluid ounces coconut cream or 14 fluid ounces coconut milk
- 2 medium onions, finely chopped
- 1 large potato, peeled and cubed 1/2 inch
- 1 large celery rib, chopped
- 1 large carrot, peeled and chopped small
- 2 teaspoons tapioca starch or 2 teaspoons cornstarch
- 1⁄4 cup cold water
directions
- In a large frying pan, heat oil to medium heat.
- Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
- Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
- Stir to coat chicken.
- Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
- Remove cinnamon and cloves and discard.
- Adjust seasonings to taste.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
- Serve chicken over cooked rice.
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Reviews
-
I used chicken thighs that I had in the freezer. This is a mild curry. I think I'll add more carrot next time. Great flavour! -
This was good, but for me the addition of that much coconut cream cut the taste of the curry. This would be a good recipe for people who do not like "hot" curry. -
I love any excuse to go to the Indian store & inhale all the aromatic spices & this proved the perfect excuse as I was out of one of the spices. This tasted just as good as I thought it would. However, next time I'll make it with chicken breast fillets.
-
Very nice indeed, Uncle Bill. I found this to be a very authentic curry, not unlike a korma sauce if you use a mild curry powder! I made it just slightly differently, by using cooked chicken pieces I had on hand (put in at the last minute). I also didn't need to add the tapioca at the end as the sauce thickened up nicely on its own. I served it with my Aromatic Rice, recipe #90126. -
If I wasn't a vegetarian I would be making this. This is as close to authentic as you can get if you are not in Fiji. I have quite a few Fijian friends and this is pretty typical of the style.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
