dinner · dairy-free · gluten-free
Fiji-style chicken curry
Indo-Fijian bone-in chicken curry with masala, curry leaves and potatoes, served with roti or rice.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Fry the seeds and curry leaves in oil until popping.
-
2
Add onion and cook golden, then garlic, ginger and masala (add a splash of water to stop burning).
-
3
Add chicken and turmeric and fry to coat, 5 minutes.
-
4
Add tomatoes, potatoes, salt and 240 ml water; cover and simmer 35 minutes, until the chicken reaches 74°C (165°F) and the potatoes are tender.
-
5
Finish with cilantro; serve with roti or rice.
