Fijian Curry

Build the Meal Around Fijian Curry

• Steamed rice
• Roti
• Cucumber salad
• Mango chutney

How to Make Fijian Curry

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1. Heat the oil in a heavy pan and cook the onion for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute.

   Mark done Start 5 min timer

2. Stir in the curry powder and cook for 1 minute. Add the tomatoes and cook for 3 minutes.

   Mark done Start 1 min timer

3. Add the chicken and brown for 5 minutes. Pour in the water, add the potatoes and salt, and bring to a boil.

   Mark done Start 5 min timer

4. Simmer for 20 minutes until the chicken and potatoes are tender and the sauce is thick.

   Mark done Start 20 min timer

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A Few Notes

Brown the chicken before adding the water for more flavour.

If the sauce gets too thick, add a splash of hot water.

Check the potatoes with a knife; they should break easily.

Swaps and Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Keeps in the fridge for 3 days and freezes for up to 3 months.

Fijian Curry Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.