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Fijian Chicken and Potato Curry

Fijian Chicken and Potato Curry is a traditional Fijian recipe for a classic curry of chicken, aubergine and potatoes in a creamy coconut milk and tomato gravy with onions. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Chicken and Potato Curry.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFiji Recipes


Ingredients:

2 tbsp cooking oil
2 onions, chopped
6 garlic cloves, crushed
2 tbsp fresh ginger, grated
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp fenugreek seeds
2 tbsp curry powder
¼ tsp chilli flakes
6-8 chicken thighs, skin removed
8 curry leaves
1 tomato, chopped
500ml (2 cups) water
2 large potatoes, cubed
1 aubergine (eggplant), cubed
2 tbsp coriander (cilantro) leaves, to garnish

Method:

Place a large cooking pot over medium heat. Once hot add the oil and use to fry the onion and garlic for 3-4 minutes, until soft. Stir in the ginger, cumin, mustard seeds, fenugreek, curry powder and chilli powder. Cook, stirring constantly, for 2 minutes, until aromatic.

Now add the chicken pieces, curry leaves, tomato, water, potatoes and aubergine. Bring everything to a simmer, cover and
Heat the cook for 30-40 minutes, until the chicken is cooked through and all the vegetables are tender.

Turn into a warmed serving dish, garnish with coriander (cilantro) leaves and serve with home-made rotis.