Chicken Curry Recipe

I often get asked about my yummy chicken curry recipe and I've shared it on Facebook but not on my blog. So here ya go! Just remember this is for a traditional Fijian/Indian curry, not chicken tikka which is commonly found in American-Indian restaurants. The difference is primarily the masala. If you want to make chicken tikka, you can follow the same recipe but buy the specialized masala for chicken tikka (any any Indian grocery store).

Here you go:

Chicken Curry, Fiji Style
by Nazia Ali-Prasad

*Serves approximately 4 people

Ingredients

• 4-5 lbs chicken – can be a combination of (drum sticks, thighs, breasts or 1 whole chicken)
• 3 tbsp cooking oil
• 1 large onion
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 3 tbsp spice (masala)
• 1 tsp Haldi (Turmeric – yellow powder)
• 1 tsp Chili Powder
• 2 tsp full mixed seeds (jeera, methi and sarso). You can buy these at any Indian grocery store
• 2 small cinnamon sticks, 3 cloves and 4 cardamom. (I personally don't use cinnamon when I cook Indian food)
• 2 – 3 potatoes (peeled) and cut in cubes
• 2 – tomatoes washed and cut in cubes.
• 1 bunch cilantro (washed and chopped)

Directions

Skin, remove fat and cut chicken in cubes - wash thoroughly and drain.
Use a decent size pot (nonstick preferably) and heat oil.
Put in mixed seeds (jeera, methi & sarso) and add chopped/sliced onion.
Brown onion and add cinnamon stick, cloves and cardamom.
Next, add in Haldi (yellow powder) and Masala Spice (brown powder).
When adding spices turn heat to low; Add minced garlic and ginger and stir with onion and spices.
Add in the washed and drained chicken and mix well.
Add salt to taste (about 2 tsp full) and 1 tsp chili powder.
Cover and cook in medium to high heat for 15 mins.
Chicken needs to be half cooked before adding in cubed (large) potatoes and cut tomatoes.
Cook in medium heat for another 10 – 15 mins.
Check potatoes to see if they are cooked.
You can add water (1 -2 cups) to avoid a dry curry (if you want it saucy).
When the curry juice/sauce is boiling for a couple of minutes – taste to check salt.
Add chopped cilantro as a garnish and enjoy.

Eat with steamed rice (preferably Jasmine or Basmati rice), naan or roti.

NOTE: Add additional chili powder and/or real chili peppers if you prefer extra spicy food, like me. Also, cinnamon is NOT an ingredient I use when cooking chicken curry, although traditional recipes do call for it. A lot of my cooking includes added ingredients or a dash extra of this here or that there... you can adjust/add more or less of any ingredient based on your taste preference.

ENJOY!