5 Reviews

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!

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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.

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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.

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Tante B November 19, 2004

Very nice indeed, Uncle Bill. I found this to be a very authentic curry, not unlike a korma sauce if you use a mild curry powder! I made it just slightly differently, by using cooked chicken pieces I had on hand (put in at the last minute). I also didn't need to add the tapioca at the end as the sauce thickened up nicely on its own. I served it with my Aromatic Rice, Aromatic Sticky Rice.

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Sackville May 13, 2004

If I wasn't a vegetarian I would be making this. This is as close to authentic as you can get if you are not in Fiji. I have quite a few Fijian friends and this is pretty typical of the style.

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Missy Wombat February 03, 2003
Fijian Curried Chicken