During my recent trip to Fiji earlier this year, I had the amazing opportunity to learn how to make Fiji Style Chicken Curry from my lovely mum. She graciously prepared the curry while I carefully noted down all the measurements and steps.
Now, let me tell you, this recipe is truly a gem! It has its own distinct flavours, setting it apart from the traditional Gujarati Chicken Curry. You won't find any Gujarati Curry Paste here, and there's no need to caramelise onions before adding the masalas.
I've received numerous requests from customers to share this delightful recipe. So, without further ado, here it is :)
- 1.6kg chicken curry pieces, washed thoroughly and drained.
- 14 cloves garlic, grated.
- 5 bird's eye chilli, sliced half lengthwise (or use any type of chilli) - optional
- 2 tsp grated ginger
- 1-2 tbsp oil
- salt to taste
- 1 sprig of curry leaves (wash and remove the branch)
- ½ tsp cumin seeds (jeeru)
- 1 medium-sized onion, chopped
- 2 heaped tsp DKhat Spices Meat Masala
- 2 heaped tsp DKhat Spices Curry Powder
- ½ cup water
- 1 potato (peeled and cut into 4-5cm pieces) - optional.
- coriander leaves, chopped.
- In a pot, heat oil on medium heat.
- Add cumin seeds. Let the cumin seeds turn a little brown.
- Add chopped onion, curry leaves, garlic, ginger, chillies, DKhat Spices Meat Masala and DKhat Spices Curry Powder. Mix thoroughly and let it cook for about 1 minute on low heat.
- Add salt to taste.
- Add water and let it simmer until the oil starts floating up.
- Add chicken and cook on medium heat until done. (If you're adding potatoes, add it 10 minutes later from the time you add chicken).
- This is a dry-style curry, but if you'd like to add more water then you can add water at this point.
- Cook until chicken (and potatoes) is done.
- Garnish with chopped coriander.
- Enjoy with roti, naan or rice.