Here is how Fijian Chicken Curry can assist you in weight loss
Weight management needs fixed efforts. If you're somebody making an attempt to shed some extra kilos then you could all the time be on your toes. Watching your calorie intake and likewise sticking to a balanced weight loss program is the key to an efficient weight reduction routine. It turns into really hectic to strike that proper balance between taste and well being and due to this fact, we have to find an in-between solution the place taste meets health.
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Before you jump to Fijian Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can In Addition Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to fijian chicken curry recipe. To make fijian chicken curry you need 18 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Fijian Chicken Curry:
- You need 500 grams Chicken thigh on-bone
- Use 80 grams Ghee
- Provide 1 large Onion
- Get 1 tsp Cumin seeds (Jeera)
- Prepare 1 tsp Black Mustard seeds (Sarso)
- Provide 2 large cubed Potatoes
- You need 4-5 Fenugreek seeds
- Use 2-3 baby Chilis
- Use 5-6 fresh Curry leaves
- Get 40 g crushed Ginger
- Get 40 g crushed Garlic
- You need 2 tsp turmeric powder (haldi)
- Use 2 tsp Garam Masala powder
- Provide 1/2 fresh tomato
- Prepare Salt to season
- You need Coriander to garnish
- Prepare 350 ml Water
- Use optional - Coconut milk
Steps to make Fijian Chicken Curry:
- 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!
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