Fijian recipe
How to make Fijian chicken curry
Indo-Fijian homes, now the whole country
Curry came to Fiji with the Indian workers of the 1800s and is now eaten all over the islands, with chicken, goat, lamb, fish or vegetables. A typical home curry is cooked slowly with onion, garlic, ginger, curry powder and potatoes, and served with rice, roti, dhal and a spoon of chutney.
Ingredients
- 1 kg chicken pieces on the bone
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves of garlic and a 3 cm piece of ginger, crushed
- 2 tablespoons curry powder and half a teaspoon of turmeric
- 2 tomatoes, chopped
- 3 medium potatoes, peeled and cut in quarters
- A few curry leaves (optional), salt and fresh coriander
- About 400 ml water
Method
- Heat the oil in a heavy pot and fry the onion until soft and golden.
- Add the garlic, ginger, curry leaves, curry powder and turmeric and stir for 1 minute, adding a splash of water if the spices start to stick.
- Add the chicken and stir until it is coated with the spices, then cook for 5 minutes.
- Add the tomatoes, potatoes, salt and water. Cover and simmer for 40 to 45 minutes, until the chicken is cooked through and the potatoes are soft.
- Taste for salt, scatter with coriander and serve with rice or roti.
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