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The ingredients needed to cook Fijian Chicken Curry:
- Use 500 grams Chicken thigh on-bone
- Prepare 80 grams Ghee
- Prepare 1 large Onion
- Take 1 tsp Cumin seeds (Jeera)
- Use 1 tsp Black Mustard seeds (Sarso)
- Get 2 large cubed Potatoes
- Provide 4-5 Fenugreek seeds
- Prepare 2-3 baby Chilis
- Use 5-6 fresh Curry leaves
- You need 40 g crushed Ginger
- Prepare 40 g crushed Garlic
- Prepare 2 tsp turmeric powder (haldi)
- Take 2 tsp Garam Masala powder
- Use 1/2 fresh tomato
- Prepare Salt to season
- Get Coriander to garnish
- You need 350 ml Water
- Provide 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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