Fiji-Indian Chicken Curry

READY IN: 50mins
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 Lora K.

Oh dear, that is a CURRY!! No, that is THE CURRY!!!! If I could I'd give you 25 stars for this recipe!!! My husband's friend used to take us to a Fijian Indian Curry place in NZ, wasn't too bad at all, but 2 years ago we moved to Oz and he's been going on and on about going back to NZ to have a dinner at that place. Last week he came home and he said that's it I am going to google LOL. He found this recipe and although we didn't have a couple of the ingredients(black mustard seeds and garam masala, replaced both with MasterFoods whole grain mustard seeds and some curry powder), I tell ya, we couldn't wait to taste it and when we did, we thought, oh goodness, this is way better than what we had at that NZ restaurant :))) Got garam masala and black mustard seeds this weekend, so another curry dinner is coming and we are absolutely looking forward to it :)) The only thing about this recipe is, when we cooked it, we couldn't get rid of the smell in our apartment for 3 days, lol, the smell is nice, don't get me wrong, but I am smell sensitive and don't like my home to smell of food all the time, so I air it all the time. So thinking of cooking it on the weber on the balcony next time and making all the neighbors jealous :)) Thank you soo much for this recipe!!! It's a 150% a keeper!!! A girl from Russia :)

Ingredients Nutrition

Directions

  1. Chop chicken into bit size stewing pieces.
  2. Finely chop 1 onion and slice the other onion and set aside.
  3. 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.
  4. 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.
  5. Heat canola oil in stewing pot.
  6. Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
  7. Add curry leaves. Watch out for oil splatter.
  8. Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
  9. Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
  10. Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
  11. Stir and let cook until water comes out of chicken.
  12. Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
  13. Stir in remaining sliced onion.
  14. 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.
  15. 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.
  16. Add chopped coriander leaves and lemon juice. Remove from heat.
  17. Serve over rice. Enjoy! ;-).

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