Fijian Chicken Curry. This popular Sri Lankan spicy chicken curry is perfect for curry lovers. The authentic way of making Sri Lankan Chicken curry. Chicken Curry is so popular in Fiji that it has become one of the country's National dishes (of course second to the Lovo).
You can have Fijian Chicken Curry using 18 ingredients and 8 steps. Here is how you cook it.
Ingredients of Fijian Chicken Curry
- It’s 500 grams of Chicken thigh on-bone.
- Prepare 80 grams of Ghee.
- It’s 1 of large Onion.
- You need 1 tsp of Cumin seeds (Jeera).
- You need 1 tsp of Black Mustard seeds (Sarso).
- You need 2 of large cubed Potatoes.
- It’s 4-5 of Fenugreek seeds.
- It’s 2-3 of baby Chilis.
- You need 5-6 of fresh Curry leaves.
- You need 40 g of crushed Ginger.
- It’s 40 g of crushed Garlic.
- You need 2 tsp of turmeric powder (haldi).
- It’s 2 tsp of Garam Masala powder.
- You need 1/2 of fresh tomato.
- It’s of Salt to season.
- Prepare of Coriander to garnish.
- You need 350 ml of Water.
- Prepare of optional - Coconut milk.
Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom. As soon as the water begins to boil, lower the heat right down, add salt if desired. Having lived in Fiji for a number of years a favourite of ours was the typical Fijian chicken curry. Whether its found in restaurants or a feast in a local village, you can't beat the richness and flavours that are melded together over an open kitchen fireplace.
Fijian Chicken Curry step by step
In a deep pot, heat 80g og Ghee on high heat..
After a few minutes, add the onions. Fry them until the edges begin to brown (this shohld take only a minute or two)..
Now add the ginger and spice seeds and stir for another minute or two, until the ingredients release a fragrant aroma..
Add the meat and the spice powders. Combine all ingredients by working the chicken around vigorously for about 3 to 5 minutes..
As to chicken starts to cook, stir in the garlic and lower the heat to medium low, cover and cook for 10 minutes..
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 :).
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!!.
Garnish with coriander before serving alongside roti or rice. Enjoy!.
In lieu of Sweet Treat Tuesday we will be doing a savory recipe to up our protein content for the week. This Fijian chicken recipe is delicious and not too hard on the budget! The marrow adds amazing depth to the flavor. You can use boneless, skinless thigh meat if you prefer. Yoghurt chicken curry is a fresh rendition on the classic Fiji - Indian dish.
