FIJI-INDIAN CHICKEN CURRY
Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it.
Provided by Julumkana
Categories Whole Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
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! ;-).
FIJI CURRY
This recipe is Pasepa Swann's, from RimJournal.com. I have not yet tried it out, but am storing it here to try in the near future. Enjoy!
Provided by Pikake21
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mash the garlic and salt in a bowl. Add just a bit of water to make a paste.
- Add the cumin seed, fenugreek seed, coriander seed, black mustard seed, curry powder and turmeric powder plus red chili to taste and pound to a smooth paste.
- Use a blender to make the garlic and spice mix. Add just enough water to blend. I use a bouillon cube instead of salt.
- Add a handful of chopped fresh coriander leaves and cook in a heavy pot over medium heat until thick.
- Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. You may add 2 teaspoons sugar (8 g) and 1 teaspoon salt (4 g) about half-way through to "make it tender".
- When the vegetables are added depends on how long they will take to cook. Add the diced potatoes, diced carrots, 1/2 chopped large onion, some fresh coriander and finish cooking.
- The meat shrinks a lot cooked this way, but the flavor is intensified and the sauce stays thick. It should coat the meat almost like a glaze. Cook on lower heat if you like, but the result will be more of a broth.
- At the end, add some more chopped onion and stir in the yogurt plus more fresh coriander to garnish.
- Serve with chutney, rice and tortillas or chapatis if available. The proper way to eat this is to tear off a piece of tortilla or chapti and scoop some curry up with it. It's finger lickin' good!
CURRY FIJI
This is a meal in one dish and very tasty. It is great to cook this in advance and just reheat. It is a "stick to your ribs" kind of meal. I have said serves 4 but they are large servings, if this is a side dish it will serve 8
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dice potatoes and immediately immerse in cold water.
- Heat 3 tbsp oil in a large skillet and saute the onions and mushrooms until golden.
- Drain potatoes well.
- Add potatoes and green beans, mix and saute for apprx 15 minutes over medium heat.
- Add stock, curry paste& red kidney beans cook for 10 minutes.
- Add zucchini season to taste and cook 5 minutes.
- This dish is best prepared in advance, rest for a few hours or overnight and reheated this enhances the flavor, however it is not necessary.
Nutrition Facts : Calories 566, Fat 11.8, SaturatedFat 1.7, Sodium 73.8, Carbohydrate 98.4, Fiber 21.4, Sugar 9.5, Protein 22.8
FISH SURUWA - FIJIAN FISH CURRY
Make and share this Fish Suruwa - Fijian Fish Curry recipe from Food.com.
Provided by Coasty
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a shallow pan add the onions and chillies and saute about 5 mins until the onions a soft.
- Add the tomatoes to the pan along with the cumin and tumeric.
- Add the fish fillets and lightly fry on each side.
- Add the coconut milk, season with salt and pepper and gently bring to a simmer and cook for about 5 minutes
- Do not cover the pan with a lid or the coconut milk will curdle.
- Serve with rice.
Nutrition Facts : Calories 326.6, Fat 32.2, SaturatedFat 20.6, Sodium 20.1, Carbohydrate 11.1, Fiber 1.7, Sugar 4.2, Protein 3.5
FIJIAN CURRIED CHICKEN
I developed this recipe after spending two months of holiday time in Fiji. Fell in love with the Indian style of cooking. The Chefs would not give me details as to how they made their recipes, except to tell me, add a little of this and a little of that to suit your taste. This recipe is not overpowering and has a delightful flavor.
Provided by William Uncle Bill
Categories Whole Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1510.2, Fat 81.5, SaturatedFat 34.6, Cholesterol 299.6, Sodium 661.7, Carbohydrate 95.1, Fiber 5.6, Sugar 69.8, Protein 97.8
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