Fiji: Indian Chicken Curry

Cooking time Allow 30 minutes Serves: 2

4-6 people (with rice and chapati)

1 kg chicken thigh, diced, drained of any water
1 tbsp Olivado olive oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp fenugreek seeds
Few curry leaves
2 onions, fine diced
4 tbsp garlic, minced
2 tbsp ginger, minced
2 tbsp curry powder
1 tsp chilli powder
½ cup of hot water
2 tomatoes ‘big’, diced
2 tbsp fresh coriander, chopped
Salt to taste

Heat oil in a pot and bring it to a moderate temperature. Add in the seeds and curry leaves and lower the heat. As it starts to pop, add in the onions and slowly caramelise.

Next, add in the garlic and ginger and stir well avoiding any spices sticking on the base of the pot.

After about a minute add in the curry and chilli powder and keep stirring.

Put in the chicken and cook on a moderate heat, add salt.

Give a good stir and close the lid, when you notice the curry starts to intensify add in the hot water. Make sure the curry is not boiling, but simmering. After few minutes add in the tomatoes, give a gentle stir every now and then.

When the curry is richened up and you can see the oil accumulating on top add in the coriander, stir, season and remove from heat.

Serve hot / warm.


Add the tomatoes last to keep the flavour fresh and juicy with the onions, which are already caramelised.

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