Fijian Curried Chicken
|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|
|Cinnamon stick||1⁄2 (About "2 1/2 Inches" Long)|
|Grated fresh gingerroot||1 Tablespoon (Fresh)|
|Garlic||4 Clove (20 gm), finely chopped|
|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)|
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.