Recipe by Julumkana
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.
Top Review by Tuiwai
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!
- 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 See How It's Made
- 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! ;-).