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Fijian Chicken Curry
Fijian Chicken Curry

Before you jump to Fijian Chicken Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One way to deal with this to begin seeing some results is to understand that you do not have to change everything instantly or that you need to entirely do away with certain foods from your diet. It’s not a bad idea if you desire to make big changes, but the most important thing is to gradually switch to making healthier eating choices. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate before.

Obviously, it’s not at all difficult to start integrating healthy eating into your daily routine.

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 cook that.

The ingredients needed to cook Fijian Chicken Curry:
  1. Use 500 grams Chicken thigh on-bone
  2. Provide 80 grams Ghee
  3. Get 1 large Onion
  4. Take 1 tsp Cumin seeds (Jeera)
  5. You need 1 tsp Black Mustard seeds (Sarso)
  6. Get 2 large cubed Potatoes
  7. Use 4-5 Fenugreek seeds
  8. Use 2-3 baby Chilis
  9. Get 5-6 fresh Curry leaves
  10. Use 40 g crushed Ginger
  11. Take 40 g crushed Garlic
  12. Get 2 tsp turmeric powder (haldi)
  13. You need 2 tsp Garam Masala powder
  14. Get 1/2 fresh tomato
  15. Get Salt to season
  16. Take Coriander to garnish
  17. Get 350 ml Water
  18. Use optional - Coconut milk
Instructions to make Fijian Chicken Curry:
  1. In a deep pot, heat 80g og Ghee on high heat.
  2. After a few minutes, add the onions. Fry them until the edges begin to brown (this shohld take only a minute or two).
  3. Now add the ginger and spice seeds and stir for another minute or two, until the ingredients release a fragrant aroma.
  4. Add the meat and the spice powders. Combine all ingredients by working the chicken around vigorously for about 3 to 5 minutes.
  5. As to chicken starts to cook, stir in the garlic and lower the heat to medium low, cover and cook for 10 minutes.
  6. 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 :)
  7. 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!!
  8. Garnish with coriander before serving alongside roti or rice. Enjoy!

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