Fiji-Indian Chicken Curry Recipe

Posted by
Rate It!
Fiji-Indian Chicken Curry
Add your photo!
Ingredients
18
Count
Nutrition
806
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

  • 4 -5 lbs chicken
  • 10 garlic cloves (lesun)
  • 1 tbsp ginger (adrak)
  • 2 tbsp salt
  • 1/2 tsp mustard seeds (sarso)
  • 1/2 tsp cumin seed ( jeera)
  • 1 cinnamon stick (dalchini)
  • 2 -3 cloves (lavang)
  • 5 -6 curry leaves (tej pati)
  • 3 tbsp garam masala
  • 1 tbsp turmeric ( haldi)
  • 2 tbsp canola oil
  • 1/2 cup fresh coriander (dhania)
  • 1 tbsp lemon juice
  • 1 (400 ml) can chicken stock (optional)

Directions:

  1. Chop chicken into bit size stewing pieces.
  2. Finely chop 1 onion and slice the other onion and set aside.
  3. Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
  4. Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
  5. Heat canola oil in stewing pot.
  6. Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
  7. Add curry leaves. Watch out for oil splatter.
  8. Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
  9. Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
  10. Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
  11. Stir and let cook until water comes out of chicken.
  12. Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
  13. Stir in remaining sliced onion.
  14. If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
  15. If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
  16. Add chopped coriander leaves and lemon juice. Remove from heat.
  17. Serve over rice. Enjoy! ;-).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 806.11 Kcal (3375 kJ)
Calories from fat 504.71 Kcal
% Daily Value*
Total Fat 56.08g 86%
Cholesterol 306.12mg 102%
Sodium 2572.29mg 107%
Potassium 870.12mg 19%
Total Carbs 7.56g 3%
Sugars 1.91g 8%
Dietary Fiber 1.45g 6%
Protein 62.65g 125%
Vitamin C 30.2mg 50%
Iron 5.1mg 29%
Calcium 90.9mg 9%
Amount Per 100 g
Calories 70.58 Kcal (296 kJ)
Calories from fat 44.19 Kcal
% Daily Value*
Total Fat 4.91g 86%
Cholesterol 26.8mg 102%
Sodium 225.23mg 107%
Potassium 76.19mg 19%
Total Carbs 0.66g 3%
Sugars 0.17g 8%
Dietary Fiber 0.13g 6%
Protein 5.49g 125%
Vitamin C 2.6mg 50%
Iron 0.4mg 29%
Calcium 8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 20.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top