Curry Fiji Recipes

CURRY FIJI

Steps:

• Dice potatoes and immediately immerse in cold water.
• Heat 3 tbsp oil in a large skillet and saute the onions and mushrooms until golden.
• Drain potatoes well.
• Add potatoes and green beans, mix and saute for apprx 15 minutes over medium heat.
• Add stock, curry paste& red kidney beans cook for 10 minutes.
• Add zucchini season to taste and cook 5 minutes.
• This dish is best prepared in advance, rest for a few hours or overnight and reheated this enhances the flavor, however it is not necessary.

FIJI-INDIAN CHICKEN CURRY

Steps:

• Chop chicken into bit size stewing pieces.
• Finely chop 1 onion and slice the other onion and set aside.
• 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.
• 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.
• Heat canola oil in stewing pot.
• Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
• Add curry leaves. Watch out for oil splatter.
• Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
• Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
• Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
• Stir and let cook until water comes out of chicken.
• Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
• Stir in remaining sliced onion.
• 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.
• 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.
• Add chopped coriander leaves and lemon juice. Remove from heat.
• Serve over rice. Enjoy! ;-).

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.