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Fijian Chicken Curry

Name: Fijian Chicken Curry
Total time: 75 min
Yield: Serves 4
Cuisine: Fiji
Ingredients: 600g Chicken Thigh; 2 Potato; 2 Onion; 2 Tomato; 3 cloves Garlic; 1 piece Ginger; 2 tbsp Curry Powder; 1 tsp Garam masala; 1 tsp Mustard Seeds; 8 leaves Curry Leaves; 1/2 tsp Turmeric; 1 1/2 tsp Salt; 3 tbsp Vegetable Oil; A pinch Cilantro

Main Dish

⏱ 75 min

👥 Serves 4

Difficulty ⭐

Chicken and potatoes simmered with spices brought by Indian immigrants — Fiji's other national dish.

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📖 The Story Behind This Dish

From the late 19th century, many people came to Fiji from India to work on sugarcane plantations, and Indo-Fijians still make up about a third of the population. As a result, curry became an everyday food for all Fijians, eaten with roti or rice. Fijian curry typically uses curry leaves and mustard seeds and includes potatoes.

🌆 Where it's eaten: At a market eatery in Nadi, an Indo-Fijian owner ladles curry from a big pot and serves it to customer after customer with fresh roti.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Potato 2
Onion 2
Tomato 2
Garlic 3 cloves
Ginger 1 piece
Curry Powder 2 tbsp
Garam masala 1 tsp
Mustard Seeds 1 tsp
Curry Leaves 8 leaves
Turmeric 1/2 tsp
Salt 1 1/2 tsp
Vegetable Oil 3 tbsp
Cilantro A pinch

👩‍🍳 Instructions

Heat oil in a pot and add the mustard seeds and curry leaves until fragrant.
Add the sliced onion and fry until golden, then add the grated garlic and ginger.
Add the curry powder and turmeric and fry, then add the bite-size chicken and stir-fry together.
Add the chopped tomato, 400ml water, and salt and simmer 20 minutes.
Add the diced potatoes and simmer 20 minutes until tender.
Add the garam masala and scatter with cilantro.

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