Fijian Curried Chicken
Discover the vibrant flavors of the South Pacific with this Fijian Curried Chicken recipe—an irresistible fusion of tropical ingredients and aromatic spices! Tender chicken thighs are infused with a medley of curry powder, turmeric, cumin, and coriander, complemented by the warm undertones of a cinnamon stick. Diced tomatoes and creamy coconut milk create a luscious sauce, while hearty potatoes add comforting texture. This one-pot wonder is simmered to perfection, allowing the rich, fragrant flavors to meld beautifully. Perfectly paired with steamed rice or fresh roti and garnished with fresh cilantro, this dish is an exotic yet approachable dinner option. Packed with bold spices and tropical aromas, Fijian Curried Chicken is a must-try for food adventurers and curry lovers alike!
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs
- 1 large, finely chopped onion
- 4 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 2 tablespoons oil (vegetable or coconut oil)
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 medium, diced tomatoes
- 1 cup coconut milk
- 1 cup water
- 1 large, peeled and diced potato
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (optional) pepper
- 2 tablespoons, chopped (for garnish) fresh cilantro
Instructions
Heat the oil in a large, deep skillet or pot over medium heat.
Add the chopped onion, garlic, and ginger to the skillet. Sauté for 3-4 minutes, or until the onions are softened and fragrant.
Stir in the curry powder, turmeric powder, ground cumin, ground coriander, and the cinnamon stick. Cook for about 1-2 minutes to toast the spices gently.
Add the chicken thighs to the skillet, turning them to coat in the spice mixture. Cook for 5-7 minutes until lightly browned on all sides.
Add the diced tomatoes to the skillet and cook for another 3 minutes until the tomatoes soften and release their juices.
Pour in the coconut milk and water. Stir well to combine and bring the mixture to a gentle simmer.
Add the diced potato to the curry. Season with salt and pepper, adjusting to taste.
Cover and let the curry simmer on low heat for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
Taste the curry and adjust seasoning if necessary. Remove the cinnamon stick before serving.
Garnish with freshly chopped cilantro and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1048 mg | 22% | |
*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.
