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Before you jump to Fijian Chicken Curry recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.
You already have some knowledge of how crucial it is to have a healthy heart. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already know that getting regular exercise and adopting a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, though, that a number of specific foods are good for making your heart feel better? If you would like to know which foods you should be eating to improve your heart health, continue reading.
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We hope you got insight from reading it, now let’s go back to fijian chicken curry recipe. You can cook fijian chicken curry using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Fijian Chicken Curry:
- Use 500 grams Chicken thigh on-bone
- Take 80 grams Ghee
- Provide 1 large Onion
- Prepare 1 tsp Cumin seeds (Jeera)
- Provide 1 tsp Black Mustard seeds (Sarso)
- Prepare 2 large cubed Potatoes
- You need 4-5 Fenugreek seeds
- You need 2-3 baby Chilis
- You need 5-6 fresh Curry leaves
- You need 40 g crushed Ginger
- Prepare 40 g crushed Garlic
- Provide 2 tsp turmeric powder (haldi)
- You need 2 tsp Garam Masala powder
- Get 1/2 fresh tomato
- Take Salt to season
- Prepare Coriander to garnish
- Take 350 ml Water
- Take optional - Coconut milk
Instructions to make Fijian Chicken Curry:
- In a deep pot, heat 80g og Ghee on high heat.
- After a few minutes, add the onions. Fry them until the edges begin to brown (this shohld take only a minute or two).
- Now add the ginger and spice seeds and stir for another minute or two, until the ingredients release a fragrant aroma.
- Add the meat and the spice powders. Combine all ingredients by working the chicken around vigorously for about 3 to 5 minutes.
- As to chicken starts to cook, stir in the garlic and lower the heat to medium low, cover and cook for 10 minutes.
- Add 350ml water and bring the mixture to a boil. As soon as the water begins to boil, lower the heat right down, add salt if desired… I use half a tablespoon of salt.. cover and let simmer for another 10 minutes. A long slow low-temp simmer will help develop flavours and let the spices mingle :)
- Can also add a can of coconut milk or cream to thicken out the curry and make it nice n creamy, especially if the chilis sourced are a bit hot!!
- Garnish with coriander before serving alongside roti or rice. Enjoy!
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