Fijian Chicken Curry
Fijian Chicken Curry

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, fijian chicken curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Fijian Chicken Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Fijian Chicken Curry is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have fijian chicken curry using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Fijian Chicken Curry:
  1. Get 500 grams Chicken thigh on-bone
  2. Prepare 80 grams Ghee
  3. Get 1 large Onion
  4. Take 1 tsp Cumin seeds (Jeera)
  5. Make ready 1 tsp Black Mustard seeds (Sarso)
  6. Get 2 large cubed Potatoes
  7. Take 4-5 Fenugreek seeds
  8. Take 2-3 baby Chilis
  9. Prepare 5-6 fresh Curry leaves
  10. Take 40 g crushed Ginger
  11. Take 40 g crushed Garlic
  12. Make ready 2 tsp turmeric powder (haldi)
  13. Make ready 2 tsp Garam Masala powder
  14. Make ready 1/2 fresh tomato
  15. Prepare Salt to season
  16. Take Coriander to garnish
  17. Make ready 350 ml Water
  18. Prepare optional - Coconut milk
Instructions to make Fijian Chicken Curry:
  1. In a deep pot, heat 80g og Ghee on high heat.
  2. After a few minutes, add the onions. Fry them until the edges begin to brown (this shohld take only a minute or two).
  3. Now add the ginger and spice seeds and stir for another minute or two, until the ingredients release a fragrant aroma.
  4. Add the meat and the spice powders. Combine all ingredients by working the chicken around vigorously for about 3 to 5 minutes.
  5. As to chicken starts to cook, stir in the garlic and lower the heat to medium low, cover and cook for 10 minutes.
  6. Add 350ml water and bring the mixture to a boil. As soon as the water begins to boil, lower the heat right down, add salt if desired… I use half a tablespoon of salt.. cover and let simmer for another 10 minutes. A long slow low-temp simmer will help develop flavours and let the spices mingle :)
  7. Can also add a can of coconut milk or cream to thicken out the curry and make it nice n creamy, especially if the chilis sourced are a bit hot!!
  8. Garnish with coriander before serving alongside roti or rice. Enjoy!

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