Name: Fijian Indo Curry
Cook time: 30 min
Total time: 30 min
Yield: 5
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

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.

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.

Fiji rice and greens, to serve;
Note

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Ingredients

Method

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