This is how Fijian Chicken Curry may also help you in weight loss
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Before you jump to Fijian Chicken Curry recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Taking A Look At The Many Benefits Of Coconut Oil.
Coconut oil will be something that can actually help men and women live a longer and healthier life and something you need to begin to use today. One more thing I would like to mention concerning this product is that there are plenty of different benefits available from it. You should also be aware that coconut oil isn’t just something you can use inside your body to be healthy but also something you are able to use externally. In this post we’re going to be looking at some of the benefits which are related to the utilization of coconut oil as compared to other oils.
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We hope you got insight from reading it, now let’s go back to fijian chicken curry recipe. To cook fijian chicken curry you need 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Fijian Chicken Curry:
- Take 500 grams Chicken thigh on-bone
- Get 80 grams Ghee
- Use 1 large Onion
- You need 1 tsp Cumin seeds (Jeera)
- Prepare 1 tsp Black Mustard seeds (Sarso)
- You need 2 large cubed Potatoes
- You need 4-5 Fenugreek seeds
- Use 2-3 baby Chilis
- Get 5-6 fresh Curry leaves
- Take 40 g crushed Ginger
- Provide 40 g crushed Garlic
- You need 2 tsp turmeric powder (haldi)
- Prepare 2 tsp Garam Masala powder
- Take 1/2 fresh tomato
- Get Salt to season
- Get Coriander to garnish
- You need 350 ml Water
- Get 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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