Fijian Curried Chicken Recipes

Steps:

• Chop chicken into bit size stewing pieces.
• Finely chop 1 onion and slice the other onion and set aside.
• Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
• Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
• Heat canola oil in stewing pot.
• Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
• Add curry leaves. Watch out for oil splatter.
• Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
• Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
• Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
• Stir and let cook until water comes out of chicken.
• Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
• Stir in remaining sliced onion.
• If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
• If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
• Add chopped coriander leaves and lemon juice. Remove from heat.
• Serve over rice. Enjoy! ;-).

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.