Recipe by William (Uncle Bill) Anatooskin
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.
- 4 tablespoons extra virgin olive oil
- 3 -3 1⁄2 lbs fryer chickens, cut into pieces
- 1 teaspoon haldi powder
- 1 tablespoon garam masala (curry powder)
- 1 tablespoon curry powder
- 1⁄2 teaspoon chili powder
- 4 whole cloves
- 1⁄2 piece cinnamon stick (about "2 1/2 inches" long)
- 1 tablespoon grated fresh gingerroot
- 4 garlic cloves, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cardamom
- 14 fluid ounces coconut cream or 14 fluid ounces coconut milk
- 2 medium onions, finely chopped
- 1 large potato, peeled and cubed 1/2 inch
- 1 large celery rib, chopped
- 1 large carrot, peeled and chopped small
- 2 teaspoons tapioca starch or 2 teaspoons cornstarch
- 1⁄4 cup cold water
Directions See How It's Made
- In a large frying pan, heat oil to medium heat.
- Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
- Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
- Stir to coat chicken.
- Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
- Remove cinnamon and cloves and discard.
- Adjust seasonings to taste.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
- Serve chicken over cooked rice.