Alice Taylor is a trained pastry chef & former Masterchef contestant. She shares her Nana's recipe for Fijian Chicken Curry.
My Nana's Fijian Chicken Curry Recipe
This is my strongest food memory from childhood. My Nana made the best curries - dad and I have tried to replicate it over the years, but it will never be quite as good as hers. Still, this version comes pretty close, and it always brings me back to those early memories around her kitchen table.
I hope you enjoy this recipe!
Serves: 6
Prep Time: 45 minutes
Cook Time: 3 hours
Difficulty: Easy
Ingredients:
4 onions, diced (a food processor can help speed this up)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
2 tablespoons curry powder
3 garlic cloves, sliced
1 thumb-sized piece of ginger, grated or finely chopped
Salt, to taste
1 kg chicken nibbles (or any bone-in chicken pieces)
3 large tomatoes, diced (fresh or tinned)
Optional: a splash of water or chicken stock, if needed
Method:
Dice the onions. You can use a food processor for convenience.
In a large pan, heat the oil over medium heat. Add the mustard seeds, fennel seeds, and curry powder. Stir and fry for about 2 minutes until fragrant.
Add the diced onions, sliced garlic, and ginger. Season with a generous pinch of salt. Cook on medium-low heat for at least 20 minutes, stirring occasionally. If the mixture begins to stick, add a small splash of water to loosen it.
Add the chicken pieces and the diced tomatoes. Season with more salt to taste. The tomatoes will release liquid and help form the sauce.
Cover and let the curry simmer on low heat for about 2 hours, stirring every now and then. If your tomatoes aren't very juicy or the sauce seems too thick, add a splash of water or chicken stock to adjust the consistency.
Serve hot with rice and enjoy a deeply comforting, home-cooked meal.
Photo: Alice Taylor
