Fijian chicken curry
( SERVES 4 )
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.
(You can click on ingredients to see more related recipes)
- Heat oil in a large heavy-based fry pan or saucepan on medium heat. Cook onions until golden, 4-5 minutes.
- Add garlic, mustard seeds, 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.