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    You are in: Home / Recipes / Fijian Curried Chicken Recipe
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    Fijian Curried Chicken

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 10, 2007

      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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    • on November 03, 2005

      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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    • on November 19, 2004

      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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    • on May 13, 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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    • on February 03, 2003

      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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    Nutritional Facts for Fijian Curried Chicken

    Serving Size: 1 (466 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1510.2
     
    Calories from Fat 733
    48%
    Total Fat 81.5 g
    125%
    Saturated Fat 34.6 g
    173%
    Cholesterol 299.6 mg
    99%
    Sodium 661.6 mg
    27%
    Total Carbohydrate 95.0 g
    31%
    Dietary Fiber 5.5 g
    22%
    Sugars 69.7 g
    279%
    Protein 97.8 g
    195%

    The following items or measurements are not included:

    tapioca starch

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