Lunches
Fiji Chicken Curry with Rice
The Quirky Foodster Team
Ingredients
- 800 g (1 3/4 lb) Chicken thighs, bone-in
- 2 medium Onion, sliced
- 4 cloves Garlic, minced
- 2 tbsp Ginger, grated
- 3 tbsp Curry powder
- 2 medium Tomatoes, chopped
- 250 ml (1 cup) Coconut milk
- 3 tbsp Cooking oil
Method
- Heat oil in a large pot and fry onion until golden.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder and toast for 30 seconds.
- Add chicken pieces, browning on all sides.
- Add tomatoes and cook until they break down, about 5 minutes.
- Pour in coconut milk, cover and simmer for 35 minutes until chicken is tender.
- Serve over steamed rice.
Introduction: A hallmark of Indo-Fijian home cooking, this everyday curry blends Indian spice traditions with local island produce like tomatoes and coconut milk, and is a common packed lunch across Fiji.
Cultural Background: A hallmark of Indo-Fijian home cooking, this everyday curry blends Indian spice traditions with local island produce like tomatoes and coconut milk, and is a common packed lunch across Fiji.
Tips: Toasting the curry powder briefly deepens its flavour. Bone-in chicken gives a richer sauce than boneless.
Variations: Use goat or mutton for a festive version (Fiji goat curry). Add potatoes for a heartier one-pot meal. Substitute chicken with chickpeas and potatoes, reducing simmer time to 20 minutes.
Storage: Refrigerate up to 3 days in a sealed container.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if thickened.
FAQs:
Q: Is this curry very spicy?
A: It’s mild-to-medium by default; add chilli to taste.
Q: Can I use chicken breast?
A: Yes, but reduce simmering time to about 20 minutes to avoid drying it out.
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