Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. In a large frying pan, heat oil to medium heat.
  2. Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
  3. Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
  4. Stir to coat chicken.
  5. Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
  6. Remove cinnamon and cloves and discard.
  7. Adjust seasonings to taste.
  8. In a small bowl, mix together tapioca starch and cold water until smooth.
  9. While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
  10. Serve chicken over cooked rice.

Reviews

(5)
Most Helpful

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!

Ginger #15 January 10, 2007

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.

Mary Austin November 03, 2005

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.

Tante B November 19, 2004

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