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!
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.
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.
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.
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.