Curried Citrus Chicken Papaya Fiji Recipes

Steps:

• Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
• Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
• Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
• Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

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:

• 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.

Steps:

• Place chicken in a microwave-safe dish coated with cooking spray. Combine the onion, juices, soy sauce and seasonings; pour over chicken., Cover and microwave on high for 3 minutes; turn chicken. Cover and cook 2-4 minutes longer or until chicken is no longer pink and a thermometer reads 180°. Remove chicken; let stand for 1-2 minutes. , Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve with chicken.