Fiji Indian Chicken Curry
Dive into the vibrant flavors of Fiji Indian Chicken Curry, a dish that masterfully fuses traditional Indian spices with the tropical flair of Fijian cuisine. This aromatic curry features tender, bone-in chicken pieces simmered in a rich blend of spices like turmeric, garam masala, and cumin, enhanced by the earthy crunch of mustard seeds and optional curry leaves. The addition of hearty potatoes and a savory tomato base creates a luscious, comforting sauce that's perfect for soaking up with warm roti or fluffy steamed rice. Ready in just over an hour, this one-pot curry is as easy to prepare as it is delicious, making it a go-to recipe for weeknight dinners or family gatherings. Garnished with fresh cilantro, this dish delivers bold, authentic flavors in every bite, ideal for those seeking a taste of Fiji’s unique culinary heritage.
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Recipe Information
Ingredients
- 1 kg chicken (bone-in, skinless, cut into pieces)
- 2 medium yellow onion (finely chopped)
- 1 tablespoon ginger (grated)
- 1 tablespoon garlic (minced)
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 6 leaves curry leaves (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground chili powder
- 1 cup canned diced tomatoes
- 1.5 cups water
- 2 medium potatoes (peeled and quartered)
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat.
Add the mustard seeds and cumin seeds. Let them sizzle for about 30 seconds or until aromatic.
If using curry leaves, add them now and fry for a few seconds.
Stir in the chopped onions and sauté for 5–7 minutes, or until they are soft and golden brown.
Add the grated ginger and minced garlic, stirring for 1 minute until fragrant.
Reduce the heat to medium and mix in the ground turmeric, ground cumin, ground coriander, garam masala, and chili powder. Toast the spices for 1–2 minutes, being careful not to burn them.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens into a paste.
Add the chicken pieces, ensuring they are coated well with the spice mixture. Cook for 5 minutes, stirring occasionally.
Add the potatoes, water, and salt. Stir everything to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35–40 minutes, or until the chicken is tender and the potatoes are cooked through.
Adjust salt to taste if needed. If the curry is too thick, you can add a little more water and simmer for an additional 5 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
2973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 19.4 g | ||
| Protein | 246.2 g | 492% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 406 mg | 31% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4246 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
