Blogging something that is considered normal and a bit like a ‘staple dish’ in our house is weird. But but but this is nonetheless a delicious, lip smacking dish!
This curry has so many great memories, the best coming from my mum’s kitchen, duh. If I go four years back I can clearly remember a week before my wedding, that’s the week we start the ‘cleansing’ of the face, hands etc using a paste made from turmeric that my grandmother makes. Right back to the memory, my mum had made this for lunch for everybody, it was the last meal me and my husband shared until after the wedding, delicious delicious delicious.
It can be served with naan, roti or rice. You must be wondering whats with the ‘Indo Fijian’ title, well to be honest I had a hard time figuring out what to name this, cause we just call it ‘chicken ka tarkari’ which means ‘chicken curry’. So since our ancestors came from India to Fiji we are referred to as ‘Indo Fijian’, so thus to distinguish this from the many other chicken curries out there I decided to call it ‘Indo Fijian’ Chicken Curry.
- 3 tbsp oil
- 1 onion, peeled and chopped
- 2 tsp cooking masala
- 1 tsp turmeric
- 1 tomato, chopped
- 1 tsp crushed ginger
- 3 crushed garlic cloves
- 1.2 kg chicken curry pieces
- 3 potatoes, peeled and cut to desired size
- 3 cups water
- salt and black pepper to taste
- Handful of chopped coriander
- Heat oil in a pot. Add the onions and cook till softened and browned. Add the masala and turmeric. Cook for 3-4 minutes, the oil and masala will start separating. Add the tomatoes and cook for a further 2 minutes. Add the garlic ginger and cook for a further minute then add the chicken.
- Let the chicken cook in the masala for a good solid 10 minutes. Try not to add water if you can. If the chicken is beginning to loose water and looks like its about to start burning, add a dash of water. Add salt, black pepper and water. Once the chicken is 3/4 done add your chopped potatoes.
- Chicken should be fully cooked and potatoes should be soft to the touch, add your coriander and serve hot.
- The masala used is not garam masala, but normally cooking masala, found in most Indian stores.