by Fijian Food Safari
This recipe can easily be adapted for any meat or vegetables. Make the roasted curry paste before you start cooking, as this will be added at the very end with the flavours giving this curry a very distinct aroma. Adjust the chillies as needed.
500gm Chicken pieces
2 ea Dry or fresh red chillies
2 tsp Ginger & garlic paste (50/50)
1 sprig Curry leaves
1 ea Tomato
½ tsp Haldi
1 cup Water
Curry Paste
Toast the spices, coconut and nuts in a little oil, then grind/blend to a smooth paste
8 ea Dry or fresh red chillies
2 Tsp Coriander seeds (dhaniya)
1 tsp Cumin seeds (jeera)
1 tsp Black peppercorns
¼ cup Grated or dessicated coconut
10 pc Cashews or peanuts
In a pot, fry the dry chillies, onion, ginger/garlic & curry leaves for 1 minute
Add the tomato, haldi – fry for another 2 minutes
Add the chicken pieces and mix well until the pieces are coated with the sauce
Add water, bring to the boil and simmer for another 20-25 minutes or until the chicken is just about cooked
Add the cooked curry paste and stir through, bring to the boil once.
Remove from heat and serve with rice or roti
