Easy Chicken and potato curry Fiji Indian Style
(Serves 6)
Ingredients:
• 2kg chicken cut into pieces
• 3 medium potatoes, peeled and cut into chunks
• Oil for cooking
• Salt to taste
• Hot water
• 1 large onion, chopped
• 2 tbsp minced garlic
• 1 tsp minced ginger
• 2 sprigs curry leaves finely chopped
• 1 chilli, chopped or (1 tsp chilli powder)
• 1tsp turmeric
• 2tbsp curry powder
• 1tsp cumin seeds
• 1tsp mustard seeds
• 2tsp fennel seeds (dry roast and grind into fine powder See Tip)
Method:
1. Put your pan on medium heat and add 2tbsp oil and heat for 30 seconds.
2. Add onions, curry leaves, cumin and mustard seeds and cook the onions for 2 minutes or until translucent with the lid on.
3. While onions are cooking, take a small non-stick fry pan on low heat and roast your fennel seeds until you get a nice brown colour.
4. Cool for 5 minutes and grind it into a fine powder using a mortar and pestle or a grinder, and put it aside.
5. When onions are translucent, give it a quick mix and add chicken, 2 tsp salt, and chillies.
6. Mix well and cook for 15 -20 minutes with the lid on, stirring twice during cooking.
7. Add curry powder and turmeric and mix well and cook for 5 minutes without the lid.
8. Add about 1.5 litre (6 cups) of hot water
9. Bring it to a boil, lower the heat and simmer with lid on for 5 minutes
10. Add potatoes, ginger, garlic and fennel powder, mix well and taste your salt
11. Put the lid on and bring it to a boil
12. When it starts boiling, lower the heat and simmer for 15 minutes or until potatoes are cooked.
13. Taste you salt again and turn the heat off
14. Garnish with coriander leaves
15. Enjoy with rice, roti or pooris.
Tip:
Take 2 teaspoon of fennel seeds, dry roast it for 2 minutes on very low heat or until an aroma is released. Cool it down,grind it into powder and store it in a sealed container until required.
How to freeze coriander leaves link: [ Ссылка ]
Roti link: [ Ссылка ]
Poori link: [ Ссылка ]
