Fijian Curried Chicken Recipes

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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.

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! ;-).

FIJIAN CURRIED CHICKEN



Fijian Curried Chicken image

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

4 tablespoons extra virgin olive oil
3 -3 1/2 lbs fryer chickens, cut into pieces
1 teaspoon haldi powder
1 tablespoon garam masala (curry powder)
1 tablespoon curry powder
1/2 teaspoon chili powder
4 whole cloves
1/2 piece cinnamon stick (about "2 1/2 inches" long)
1 tablespoon grated fresh gingerroot
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground cardamom
14 fluid ounces coconut cream or 14 fluid ounces coconut milk
2 medium onions, finely chopped
1 large potato, peeled and cubed 1/2 inch
1 large celery rib, chopped
1 large carrot, peeled and chopped small
2 teaspoons tapioca starch or 2 teaspoons cornstarch
1/4 cup cold water

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

FLORENTINE CURRIED CHICKEN



Florentine Curried Chicken image

Spicy, savory, cheesy chicken with a twist, that's the Florentine flavor!

Provided by Carol Henriques

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 8

2 (10.75 ounce) cans condensed cream of chicken soup
½ cup creamy salad dressing
1 tablespoon lemon juice
1 tablespoon curry powder
3 (10 ounce) packages frozen chopped spinach, thawed and drained
8 skinless, boneless chicken breast halves
1 teaspoon paprika
2 (8 ounce) packages shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
  • On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika. Spread cheese over top.
  • Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)

Nutrition Facts : Calories 487 calories, Carbohydrate 13.1 g, Cholesterol 129.4 mg, Fat 27.6 g, Fiber 3.5 g, Protein 46.8 g, SaturatedFat 12.9 g, Sodium 1080.6 mg, Sugar 3.5 g

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