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Fijian Chicken Curry recipe

Fijian Chicken Curry Recipe

521kcal
5 from 1 vote
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Prep 20 minutes
Cook 55 minutes
Total 1 hour 15 minutes
The Fijian Chicken Curry recipe is a traditional dish from Fiji that features tender chicken cooked in a flavorful sauce. This dish has its roots in Fijian cuisine and is a staple in many households.
Servings 8 Servings
Course Main Course, Soup
Cuisine Fijian

Ingredients

  • 16 cloves Garlic peeled
  • 1 1/2 tablespoons ginger
  • 1 onion peeled
  • 4 oz. Canola oil
  • 2 teaspoon Turmeric powder Ground
  • 4 teaspoon Ground cumin
  • 4 teaspoon Coriander powder Ground
  • 1 teaspoon mustard seeds
  • 4 teaspoon Garam masala
  • 4 teaspoon chilli powder Kashmiri
  • 2 lb. Chicken thighs bone out, skin off Cut into chunks 1.1 lbs
  • 5 potatoes redium peeled cut into chunks
  • 4 tomatoes ripe tomatoes (cut into quarters
  • 2 serrano peppers
  • 8 curry leaves
  • Salt to taste
  • A bunch Fresh coriander Chopped (Optional)

Equipment

  • Large, heavy-bottomed pot
  • Cooking spoon or spatula
  • Knife and cutting board
  • Measuring Spoons
  • Containers for leftovers
  • Serving platter or bowls
  • Optional: Chopping board and knife for fresh coriander

Method

Heat 4 oz. of canola oil in a large, heavy-bottomed pot over medium heat.
  1. a. Add 1 1⁄2 tablespoons of ginger (finely chopped) and sauté until fragrant.
  2. b. Add 1 medium onion (peeled and finely chopped) and sauté until translucent.
  3. c. Add 16 cloves of garlic (peeled and minced) and continue to sauté until they release their aroma.
  4. d. Sprinkle 2 teaspoons of turmeric powder and stir well.
  5. e. Add 4 teaspoons of ground cumin and 4 teaspoons of ground coriander powder. Stir until the spices are well combined.
  6. f. Toss in 1 teaspoon of mustard seeds and let them splutter.
Add 2 lbs. of boneless, skinless chicken thighs (cut into chunks) to the pot.
  1. a. Sauté the chicken until it turns white on all sides.
  2. b. Sprinkle 4 teaspoons of garam masala and 4 teaspoons of Kashmiri chili powder over the chicken. Adjust the chili powder according to your preferred spice level.
  3. c. Stir to coat the chicken evenly with the spices.
Add 5 medium-sized potatoes (peeled and cut into chunks) to the pot.
  1. a. Stir and sauté the potatoes with the chicken and spices for a few minutes.
Add 4 ripe tomatoes (cut into quarters), 2 serrano peppers (sliced), and 8 curry leaves to the pot.
  1. a. Continue to cook and stir until the tomatoes start to break down and release their juices.
Pour in enough water to cover all the ingredients in the pot.
  1. a. Season with salt to taste.
  2. b. Stir well and bring the mixture to a boil.
  3. c. Once boiling, reduce the heat to low, cover the pot, and simmer for about 30-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
Optional: If you prefer a thicker curry, you can let it simmer uncovered for an additional 10-15 minutes to reduce the liquid.
  1. a. Taste and adjust the seasoning if necessary.
Garnish the Fijian Chicken Curry with chopped fresh coriander (optional) just before serving.

    Nutrition

    Calories521kcalCarbohydrates32gProtein23gFat34gSaturated Fat6gPolyunsaturated Fat8gMonounsaturated Fat17gTrans Fat0.2gCholesterol111mgSodium120mgPotassium1058mgFiber5gSugar4gVitamin A965IUVitamin C59mgCalcium71mgIron3mg

    Notes

    Marinate the chicken for extra flavor.
    Adjust chili powder to suit your spice preference.
    Use fresh curry leaves for a more authentic taste.
    Garnish with fresh coriander for added freshness.
    Cook the curry uncovered for a thicker consistency.
    Make a double batch and freeze for future meals.

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