Fijian Curried Chicken
- Reviews 5
Ready In: 40 mins
Serves: 4-6
Ingredients
- 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
- 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.
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