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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)
2 - 3 cloves (lavang)
5 - 6 curry leaves (tej pati)
3 tablespoons garam masala
1 tablespoon turmeric (haldi)
2 tablespoons canola oil

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
455g
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.

    11
    Done

    Stir and Let Cook Until Water Comes Out of Chicken.

    12
    Done

    Cook Until Water Evaporates and Fry the Chicken Until Slightly Browned Approximately 20 Minutes For Fryer Chicken, Longer For Stewing or Freerange.

    13
    Done

    Stir in Remaining Sliced Onion.

    14
    Done

    If Adding Chicken Stock Add It Now and Bring to Boil. This Is Great For When You Have a Cold. This Is Indo-Fijian Chicken Soup For the Soul.

    15
    Done

    If You Are Health Conscious, at This Point I Usually Remove the Excess Fat That Floats on Top of the Curry. Up to You If You Want to Leave It in, More Flavor.

    Avatar Of Darcy Hendrix

    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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