Chicken and potato curry
( SERVES 4 )
Photo by Babiche Martens
Curries and stews feature daily in the Fijian meal plan. This chicken and potato curry is one such dish, which is prepared early in the morning along with homemade roti. The children will take it for a school lunch or the adults will take to work.
The chicken is cooked with the bones in for added flavour, and no part of the chicken is wasted. I have used potato; in Fiji they might use cassava. You will find fenugreek at most supermarkets or spice stores.
|6 cloves||Garlic, crushed|
|2 Tbsp||Grated ginger|
|1 tsp||Cumin seeds|
|1 tsp||Mustard seeds|
|½ tsp||Fenugreek seeds|
|2 Tbsp||Curry powder|
|¼ tsp||Chilli flakes|
|8||Chicken thighs, skin removed|
|2 large||Potatoes, cubed|
|2 Tbsp||Coriander, to garnish|
- Heat the oil to a medium in a large pot. Add onion and garlic then cook for 3 or 4 minutes until soft. Add ginger, cumin, mustard seeds, fenugreek, curry and chilli. Stir until fragrant — about 2 minutes. Add the chicken, curry leaves, tomato, water, potatoes and aubergine. Bring to a simmer.
- Cook for 30-40 minutes until the chicken is cooked through and the vegetables soft.
- Garnish with chopped coriander and serve with homemade roti.