Curry Fiji

FIJI-INDIAN CHICKEN CURRY



Fiji-Indian Chicken Curry image

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.

Recipe From food.com

Provided by Julumkana

Categories     Whole Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

4 -5 lbs chicken
2 onions
10 garlic cloves (lesun)
1 tablespoon ginger (adrak)
2 serrano peppers
2 tablespoons salt
1/2 teaspoon mustard seeds (sarso)
1/2 teaspoon cumin seed (jeera)
1 cinnamon stick (dalchini)
4 -5 cardamom (elaichi)
2 -3 cloves (lavang)
5 -6 curry leaves (tej pati)
3 tablespoons garam masala
1 tablespoon turmeric (haldi)
2 tablespoons canola oil
1/2 cup fresh coriander (dhania)
1 tablespoon lemon juice
1 (400 ml) can chicken stock (optional)

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! ;-).

CURRY FIJI



Curry Fiji image

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

Recipe From food.com

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons lite olive oil (or other veggie oil)
2 large onions, chopped
3 large potatoes, diced
8 ounces green beans, frenched (cut across on the diagonal)
2 cups vegetable stock
1 lb zucchini, sliced (small zucchinis sliced 1/4")
2 tablespoons curry paste (or less)
2 (10 ounce) cans red kidney beans
8 ounces mushrooms, sliced
salt and pepper, to taqste
Calories566
Fat11.8
SaturatedFat1.7
Sodium73.8
Carbohydrate98.4
Fiber21.4
Sugar9.5
Protein22.8

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.

INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Recipe From allrecipes.com

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper
Calories312.8 calories
Carbohydrate14 g
Cholesterol37.9 mg
Fat21.7 g
Fiber3.8 g
Protein19.1 g
SaturatedFat10.4 g
Sodium268.3 mg
Sugar6.7 g

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.

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