Prep 20 mins
Cook 30 mins
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.
- 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)
- 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! ;-).
I was brought up on this recipe, If you are what you eat then Im a curry chicken. Just finished a big plate full. Pretty much the same recipe I use however you must use a whole 1.5 to 2 kilo chook including skin and bones, no skin and bone - no Fiji curry chicken! To accompany this you must make a tomato, onion and cucumber Raita with Dhania (coriander) in lemon juice or Marukan brand rice vinegar for the win. If you have an Aunty that makes Tamarind chutney all the better ;) This is true soul food and if you get it right it will be on the menu at least once a week. Im sitting here buzzing from the high you get from the spices, Nirvana to the Max!
This is a great curry recipe-spicy but comforting. I added two ingredients: tomato puree and muscovado (dark brown) sugar. The chicken stock made it a bit salty, so I tweaked with a bit of sweetness. If you are looking for something that hits the spicy spot and want to cook authentic Indian, this is a good recipe. Once you have all the spices in your larder, you will find you use them over and over again, so don't be put off by the list of spices. I served this with cucumber raitha, naan bread and lime-pickle. My curry-addict husband loved it!
My parents are from Fiji and I love curry. Thanks for a great recipe. Brings back good memories from childhood.