Best 4 Fiji Indian Chicken Curry Recipes

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

FIJI-INDIAN CHICKEN 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! ;-).

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

FIJI CURRY

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!