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Fiji: Indian Chicken Curry

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

There's nothing like a good curry for dinner, and this recipe shows how to make the perfect chicken curry. Read the full recipe here:

Fijian Indian Chicken Curry Recipe


1 kg / 2.2lbs free range chicken thigh, diced, drained of any water
1 Tbsp Extra virgin Olive oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp fenugreek seeds
A few curry leaves
2 onions, fine diced
4 Tbsp garlic, minced
2 Tbsp ginger, minced
2 Tbsp curry powder
1 tsp chilli powder
½ cup of hot water
2 large tomatoes, diced
2 Tbsp fresh coriander, chopped
Salt to taste


1. Heat oil in a pot and bring it to a moderate temperature. Add in the seeds and curry leaves and lower the heat. As it starts to pop add in the onions and slowly caramelize.

2. Next add in the garlic and ginger and stir well avoiding any spices sticking on the base of the pot.

3. After about a minute add in the curry and chilli powder and keep stirring.

4. Put in the chicken and cook on a moderate heat, add salt.

5. Give a good stir and close the lid, when you notice the curry starts to intensify add in the hot water. Make sure the curry is not boiling, but simmering. After few minutes add in the tomatoes, give a gentle stir every now and then.

6. When the curry is richened up and you can see the oil accumulating on top add in the coriander, stir, season and remove from heat.

Serve hot / warm.


Add the tomatoes last to keep the flavour fresh and juicy with the onions, which are already caramelised.  

Nutrition Facts

Servings 0

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