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Recipe

Fijian Indo Curry

Fijian and Indian cross-culture cooks create amazing curries, taking a little from each cuisine to produce stunning results. Try this easy to make from scratch curry recipe.

Feb 03, 2015 1:55am
  • 30 mins cooking
  • Serves 5
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Ingredients

  • 2 tablespoon plain oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon fennel seeds
  • 1 onion, diced
  • 3 clove garlic, sliced
  • 3 centimetre piece of fresh ginger, peeled and sliced
  • 2 level tbsp curry powder
  • 1/2 teaspoon chilli powder
  • 1 kilogram boneless chicken thigh, diced
  • 3.5 curry leaves, torn (if you can find them, but not essential)
  • 2 large tomatoes, diced
  • 3/4 cup water
  • 1 teaspoon flaky sea salt

Method

  • 1
    Heat the oil in a large saucepan over a medium heat, then add the seeds and swirl the pan until they start to pop.
  • 2
    Reduce the heat and add the onion, garlic and ginger, cooking for 3-4 minutes until softened and fragrant.
  • 3
    Add the curry powder, chilli, chicken and curry leaves if using. Mix together, then add the tomatoes, water and salt.
  • 4
    Cook the curry at a gentle simmer for 20 minutes until the chicken is cooked and tender.
  • 5
    Check seasoning and serve with Fiji rice and steamed greens.

Notes

Fiji rice and greens, to serve;

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