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Fiji-Indian Chicken Curry

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Ingredients

Adjust Servings:
4 - 5 lbs chicken
2 onions
10 garlic cloves lesun
1 tablespoon ginger adrak
2 serrano peppers
2 tablespoons salt
1/2 teaspoon mustard seeds sarso
1/2 teaspoon cumin seed jeera
1 cinnamon stick dalchini
4 - 5 cardamom elaichi

Nutritional information

723.5
Calories
454 g
Calories From Fat
50.5 g
Total Fat
13.5 g
Saturated Fat
226.8 mg
Cholesterol
2541.3 mg
Sodium
6.9 g
Carbs
1.2 g
Dietary Fiber
1.8 g
Sugars
57.3 g
Protein
455 g
Serving Size

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Fiji-Indian Chicken Curry

Features:
    Cuisine:

    One of the best curry recipe.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Fiji-Indian Chicken Curry, Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it., One of the best curry recipe., I tried this recipe and it was absolutely amazing! Its always bookmarked on my browser. It makes housemates hungry, the cardamom seeds make such a difference, and who knew ginger or stock could have been used. Curry always has that aroma but taste is another thing altogether. This nails both and removes the disapoointment as I have always been winging it. Thanks for sharing.


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    Steps

    1
    Done

    Chop Chicken Into Bit Size Stewing Pieces.

    2
    Done

    Finely Chop 1 Onion and Slice the Other Onion and Set Aside.

    3
    Done

    Combine Garlic, Serrano Chillies, Ginger in Mortar and Pestle and Pound Until It Becomes a Paste. Add 1 Teaspoon Salt to Help Make Paste and So Garlic Doesn't Fly Away on You. You Can Also Use a Blender, but I Find the Mortar and Pestle Makes It More Pasty Without Wasting Any Flavour from Garlic.

    4
    Done

    Add Garam Masala, Turmeric and Some Water to the Garlic Paste and Mix to Make a Curry Paste and Set Aside.should Be a Runny Consistency.

    5
    Done

    Heat Canola Oil in Stewing Pot.

    6
    Done

    Add Cinnamon Stick, Mustard Seed, Cloves, Cardamon Seeds With Shells Removed and Cummin to Pot. Stir Until Seeds Pop.

    7
    Done

    Add Curry Leaves. Watch Out For Oil Splatter.

    8
    Done

    Add Finely Chopped Onions and Cook Until Well Browned but Do not Burn. the More Brown, the More Flavor.

    9
    Done

    Add Curry Paste and Stir For a Few Minutes Until Garlic Is Well Browned. Should Be a Nice Yellowish Color.

    10
    Done

    Add Chicken and Half of Sliced Onion and a Punch of Salt. If You Are Adding Chicken Stock Later on, Add Less Salt.

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    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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