Indo-Fijian Chicken Curry (Fiji-Style Curry with Potatoes)
In short: Bone-in chicken and potatoes simmered in a fragrant onion, ginger and curry powder gravy, the everyday Indo-Fijian curry eaten with rice or roti. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 445 kcal
Curry is everyday food in Fiji, cooked in Indo-Fijian homes and loved across the islands. A Fijian-style chicken curry is soupy, fragrant and mild to medium in heat, built on curry powder, turmeric and plenty of onion, garlic and ginger, with potatoes soaking up the gravy. It is eaten with rice, or with roti for scooping, at lunch and dinner and sometimes even at breakfast.
Instructions
- Heat the oil in a large, heavy pot over medium heat. Cook the onion for 8 to 10 minutes, stirring, until deep golden.
- Add the garlic and ginger and cook for 1 minute. Stir in the curry powder, turmeric and chili powder and fry for 1 minute until fragrant, adding a splash of water if it sticks.
- Add the chicken and brown it in the spice paste for 5 minutes, turning once, so the pieces are coated.
- Stir in the tomatoes, salt and water and bring to a boil. Cover, reduce the heat and simmer for 15 minutes.
- Add the potatoes, cover and simmer for 20 to 25 minutes more, until the potatoes are tender and the chicken reaches 74°C (165°F).
- Uncover and simmer for 5 minutes to thicken the gravy slightly. Stir in the coriander and serve with rice or roti.
Tips
- Fijian curry powder is a mild-to-medium blend heavy on turmeric and coriander. A Madras-style powder works well, and a sliced fresh chili adds more heat.
- Fry the curry powder in the oil for a full minute before adding the chicken. This cooks off the raw taste and deepens the color of the gravy.
Questions and answers
What do you serve with Indo-Fijian chicken curry?
Steamed rice or roti, with dhal and a fresh chutney or tomato and onion salad on the side.
Can I use boneless chicken?
Yes, choose thighs and cut the simmering time to about 20 minutes. Bones add body to the gravy, so the sauce will be a little lighter.
Can I freeze this curry?
Yes, for up to 3 months. Potatoes soften a little in the freezer, so cook them slightly less if you plan to freeze it.
How long does it take to make Indo-Fijian Chicken Curry (Fiji-Style Curry with Potatoes)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Indo-Fijian Chicken Curry (Fiji-Style Curry with Potatoes)?
About 445 kcal per serving, with 40 g of protein, 24 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 445 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 24 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
