Making a Fijian chicken curry from scratch may seem a task to far for some, but follow my recipe and you will be enjoying some classic flavours from the pacific, in no time.
Discover more delicious recipes:
Fijian cuisine has traditionally been very healthy, based on fresh fish, farm grown vegetables and coconut based dishes. When the Indian’s (Indo Fijians) first came to Fiji they brought with them a collection of spices which changed the food scene and diets of the local Fijians.
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.
What do you put in a curry? The classic spices that the Fijians use, where introduced by the Indians: cumin powder, chilli powder, turmeric, coriander powder and garam masala. These spices, used in different amounts produce a vast range of curries both vegetarian and meat based.
Generally, all meat curries are made with the bone in, whole chicken cut up, lamb neck, goat, whole fish. Keeping the bone in gives much more flavour and depth to your curry.
The steps to a great curry are simple. A paste of equal quantities of fresh ginger and garlic, fresh meat, good quality spices and a little bit of time.
Making these curries at home invokes the memories for our family of our travels and life in the beautiful Fijian islands.
We always serve our curries with homemade roti bread so you can mop up the delicious curry sauce. Give this recipe a go and let us know your thoughts. Enjoy!
Fijian Chicken Curry
- 8 cloves Garlic (peeled)
- 50 grams Fresh Ginger (peeled)
- 1 Medium Onion (peeled)
- 100 ml Canola Oil
- 1 tsp Turmeric Powder
- 2 tsp Ground Cumin
- 2 tsp Coriander Powder
- 2 tsp Garam Masala
- 2 tsp Kashmiri Chilli Powder If replacing with standard chilli powder, use ½ – 1 tsp according to your preference.
- 500 gram Chicken Thigh (bone out, skin off) Cut into chunks
- 3 Medium Potatoes (peeled) cut into chunks
- 2 Ripe Tomatoes (cut into quarters)
- Salt (to taste)
- Bunch Fresh Coriander
- Take the garlic and ginger and pound in a mortar and pestle, add a pinch of salt to help the process, pound until you have a paste. (This can also be done in a food chopper or mini blender).
- Place the peeled onion into a food blender or mini chopper and blend until well chopped.
- Heat a large pot on a medium heat, add the oil then add the garlic and ginger paste. Cook until the raw smell goes away, about 5 minutes, then add the blended onion and continue to cook until well softened but not to brown, it should take about 10 minutes.
- Add the spices to the onion, ginger and garlic and fry for about 2-3 minutes the smell will fill your kitchen with a wonderful aroma.
- Add the chicken thigh, potato and tomato, stir to coat in the spices, ginger, onion and garlic.
- Add enough water to just cover your ingredients in the pot, add a good pinch of salt and bring to the boil, once boiling reduce to a simmer, you want to simmer away to evaporate most of the liquid, give it a stir now and again to make sure nothing it sticking to the bottom of the pot. This should take around 45 minutes.
- Once the liquid has reduced to a sauce like consistency check the taste, you might need a little more salt. Grab the coriander, give it a chop stalks and all and add to the curry.Serve with steamed rice and home made roti bread, Amazing!