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.
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.
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