Fragrant Fijian Chicken Curry 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! ;-).

FRAGRANT CHICKEN CURRY



Fragrant Chicken Curry image

I found this while looking for an easy curry recipe. I am putting it here to consolidate my recipes: From allrecipes SUBMITTED BY: USA WEEKEND columnist Pam Anderson

Provided by Teddys Mommy

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 rotisserie-cooked chicken, skinned and boned, meat pulled into large chunks
1 (13 1/2 ounce) can light coconut milk
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
cooked basmati rice
chopped fresh cilantro
mango chutney

Steps:

  • Mix spices in small bowl.
  • Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
  • Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
  • Remove from heat, sprinkle with cilantro and serve over rice.
  • Pass chutney separately.

Nutrition Facts : Calories 329.3, Fat 19, SaturatedFat 4.6, Cholesterol 87.7, Sodium 463.4, Carbohydrate 9.3, Fiber 2.2, Sugar 3.9, Protein 29.9

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

FRAGRANT CHICKEN CURRY WITH CHICK PEAS



Fragrant chicken curry with chick peas image

A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 13

2 onions , quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger , peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli , seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea , drained and rinsed
natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve

Steps:

  • Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
  • Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
  • Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium

FRAGRANT GREEN CHICKEN CURRY



Fragrant Green Chicken Curry image

With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.

Provided by Donna Hay

Categories     HarperCollins     Dinner     Curry     Chile Pepper     Lemongrass     Cilantro     Chicken     Cashew     Coconut     Lime Juice     Quick & Easy

Yield 4 servings

Number Of Ingredients 15

For the rice:
1 cup (200g) white rice
1 1/2 cups (375ml) water
Sea salt flakes
For the curry:
1 x quantity Thai Green Curry Paste
1 (400ml/13.5oz) can coconut milk
1 cup (250ml) chicken stock
8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered
2 tablespoons fish sauce
4 makrut lime leaves, stems removed and finely shredded
1/2 cup coriander (cilantro) leaves
1/2 cup (80g) roasted cashews, roughly chopped
1 long green chile, thinly sliced
Lime wedges, to serve

Steps:

  • Make the rice:
  • Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
  • Make the curry:
  • Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.

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