Fijian chicken curry
Photo by Tamara West
I love the Fijian-Indian style of curries as they are tomato based and not too creamy. Plantains are a large starchy green banana similar in texture to potato when cooked. You can also use under-ripe bananas, which will be slightly sweeter. If the idea of banana in the curry doesn’t appeal to you, simply use chopped cubes of potatoes in its place.
- Heat oil in a large heavy-based fry pan or saucepan on medium heat. Cook onion until golden, 4-5 minutes.
- Add garlic, mustard seeds, cumin, turmeric, chilli, garam masala and ginger and continue to cook for 1-2 more minutes until fragrant and mustard seeds are starting to pop.
- Add a splash of water during cooking if needed to prevent them sticking to bottom of pan and burning.
- Add curry leaves, eggplant, plantain/banana or potatoes, canned tomatoes, coconut milk, water and a good pinch of salt.
- Cover and simmer for 15 minutes until eggplant and plantain/potato is soft and cooked through.
- Add chicken and tomatoes in the last 5-10 minutes of cooking and continue simmering until chicken is cooked through.
- Season to taste with salt and pepper.
- To serve, garnish curry with coriander and serve with rice and cucumber as a shared meal.
- Squeeze over lime juice just before eating.