Curried Citrus Chicken Papaya Fiji Recipes

Steps:

• Preheat oven to 350°F.
• Combine curry mixture ingredients in a large bowl.
• Dust chicken in curry mixture.
• Pan-fry chicken in wok over high heat.
• Combine sauce ingredients and set aside.
• Combine seasonings.
• Place chicken in a baking pan, and pour sauce over the top.
• Sprinkle with seasoning mixture.
• Bake for 45 minutes.
• Pour chicken curry over a bed of cooked rice.
• Garnish with papaya, citrus fruit, cilantro and flowers.
• To eat, break off pieces of roti or tortilla and use them to scoop up curry.

Steps:

• In a large frying pan, heat oil to medium heat.
• Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
• Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
• Stir to coat chicken.
• Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
• Remove cinnamon and cloves and discard.
• Adjust seasonings to taste.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
• Serve chicken over cooked rice.

Steps:

• In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.