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Fijian Curried Chicken

Adidauna's picture
Ingredients
  Extra virgin olive oil 4 Tablespoon
  Broiler fryer 3 1⁄2 Pound, cut into pieces
  Haldi powder 1 Teaspoon
  Garam masala 1 Tablespoon (Curry Powder)
  Curry powder 1 Tablespoon
  Chili powder 1⁄2 Teaspoon
  Whole cloves 4
  Cinnamon stick 1⁄2 (About "2 1/2 Inches" Long)
  Grated fresh gingerroot 1 Tablespoon (Fresh)
  Garlic 4 Clove (20 gm), finely chopped
  Salt 1⁄2 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Coconut cream/Coconut milk 14 Ounce
  Onions 2 Medium, finely chopped
  Potato 1 Large, cubed 1/2 inch (Peeled)
  Celery rib 1 Large, chopped
  Carrot 1 Large, chopped small (Peeled)
  Tapioca starch/Cornstarch 2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

In a large frying pan, heat oil to medium heat.

Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.

Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.

Stir to coat chicken.

Add coconut cream, chopped onion, cubed potatoes, celery and carrot amd cook covered for about 15 minutes or until vegetables are cooked.

Remove cinnamon and cloves and discard.

Adjust seasonings to taste.

In a small bowl, mix together tapioca starch and cold water until smooth.

While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.

Serve chicken over cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Stir Fried
Dish: 
Curry
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Ingredient: 
Chicken, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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