So you may be making ready Fijian Chicken Curry recipes for your family but this tips may be helpful.
By no means prepare dinner this stuff in an Air Fryer
In the previous few years, Air Fryers have turn out to be very popular in addition to an important kitchen appliance. Primarily an amped-up countertop convection oven, it's fairly regularly recommended by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, chicken and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has lots much less fat. This cooking methodology may additionally lower down on a number of the other dangerous results of oil frying.
Before you jump to Fijian Chicken Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got insight from reading it, now let’s go back to fijian chicken curry recipe. You can cook fijian chicken curry using 18 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Fijian Chicken Curry:
- Get 500 grams Chicken thigh on-bone
- Use 80 grams Ghee
- Prepare 1 large Onion
- Provide 1 tsp Cumin seeds (Jeera)
- Provide 1 tsp Black Mustard seeds (Sarso)
- Prepare 2 large cubed Potatoes
- Get 4-5 Fenugreek seeds
- Take 2-3 baby Chilis
- Use 5-6 fresh Curry leaves
- Provide 40 g crushed Ginger
- Provide 40 g crushed Garlic
- You need 2 tsp turmeric powder (haldi)
- Provide 2 tsp Garam Masala powder
- Prepare 1/2 fresh tomato
- Provide Salt to season
- Use Coriander to garnish
- You need 350 ml Water
- You need 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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