Fiji Chicken Curry

Fiji Chicken Curry: Fresh Ingredients and Rich Spices

Are you ready to spice up meal time with something new?

Try my Fiji Chicken Curry.

This dish is rich in aromatic spices and coconut milk with a vibrant flavor that is a celebration on a plate of Fijian culture.

Indians migrated to Fiji in the 19^th century primarily orchestrated by the British colonial government’s need for laborers on sugarcane plantations.

The Indians brought with them their languages, religions, cultural practices, and, of course, they brought curry.

Dive Into the World Curry

The word “curry” is used to describe a variety of dishes and while you may think it refers to that yellow powder you see on the grocery store shelves, it simply means “sauce”.

In traditional Indian cuisine, dishes referred to as curry, actually have specific names depending on their ingredients, region of origin, and method of preparation.

The British invented “curry” powder (that yellow powder in grocery stores) to mimic the flavors of Indian cuisine in a single, convenient product.

Don’t be fooled into believing that this is the be-all-end-all of curry flavors.

It’s not.

Each curry has its unique preparation method and set of spices used.

And, by the way, the word “masala” simply refers to a blend of spices.

The Flavors of Fiji Chicken Curry

So how does Fiji curry differ from traditional Indian curries?

Glad you asked.

Indian curries are traditionally spicy on the heat scale; Fiji curry tends to have a simpler flavor profile, it’s robust spice flavor with a notable sweetness and creaminess from the addition of coconut milk, and a less intense heat level.

Fijian curries are also more chunky and less saucy.

To make this Fiji chicken curry easy, I’ve used a spice blend called “meat masala”. Order it on Amazon or Pick it up at your local Asian market along with some fenugreek and mustard seeds.

Meat masala is a versatile spice blend and can be used in a various meat dishes. Typical meat masala mixture includes coriander seeds, cumin, turmeric, black pepper, cardamom, cloves, nutmeg, garlic and other spices.

Fenugreek adds a complex sweetness and a slight bitterness to dishes that mellows out when cooked. Its flavor is reminiscent of maple syrup or burnt sugar, and is often used to enhance maple syrup flavors.

Mustard seeds have a strong, pungent, and somewhat spicy flavor. When the seeds are whole, they have little aroma and but once cooked or cracked they release a fiery, robust, and somewhat earthy flavor.

Finish this beautiful dish with lime juice, chopped cilantro, and a bit of red pepper flakes if tastes leans towards spicy side of hot.

There is no doubt you are going to love Fiji Chicken Curry.

It’s easy to make and your tastebuds are going to love the flavors.

Make it tonight.

Love curry? Try this Thai Green Curry.

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Fiji Chicken Curry

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Break out of your boring dinner time routine and make this simple and flavor-filled Fiji Chicken Curry. Your tastebuds are going to love it.

• Author: Chef Sandra Lewis
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup onion, medium dice
• 1 tablespoon ginger, grated
• 2 tablespoons, jalapeño, deseeded and chopped
• 2 Roma tomatoes, chopped
• 1 (generous) tablespoon garlic, chopped
• 1 tablespoon meat masala
• 1 teaspoon mustard seed
• 1 teaspoon whole fenugreek seeds
• 1 lb chicken, diced (breast or boneless thighs)
• 1 cup coconut milk
• 1 cup water
• 8 curry leaves
• 1 cup potato, medium dice
• 1 cup eggplant, medium dice
• Juice of 1 lime
• Additional lime for wedges as a garnish
• 2 tablespoons (or more) of chopped cilantro for garnish
• red pepper flakes for garnish (optional)
• olive oil
• kosher salt

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Instructions

1. Heat a large skillet over medium-high heat.
2. Add just enough olive to the skillet to coat the bottom of the skillet and give it swirl.
3. Add the onions and sauté until almost translucent.
4. Add the ginger, tomatoes, and jalapeños, and sauté an additional minute.
5. Add the garlic and sauté until fragrant.
6. Add the meat masala, mustard seed, and fenugreek, and sauté an additional minute or two.
7. Add the chicken and sauté for a minute or two.
8. Add the coconut milk, water, and curry leaves.
9. Reduce heat and simmer for 10 minutes.
10. Add the potatoes, simmer for an additional 5 minutes.
11. Add the eggplant and simmer for 5 minutes more.
12. Check the potatoes and eggplant to ensure they are tender. Add a few minutes of cooking time to the dish if needed.
13. Remove from the heat once the potatoes and eggplant are tender.
14. Add the juice of 1 lime.
15. Taste and adjust the seasoning with kosher salt as needed.
16. Serve over Jasmine rice and garnish with cilantro.

Notes

• You can substitute garam masala for the meat masala; add the garam masala at the end of the cooking time to preserve the flavors; taste and add more garam masala as needed for a more robust flavor.